In a large heavy-bottomed pan, heat oil to medium-high heat. Add onions and cook until caramelized.

Add Yassa sauce. Pour 1 cup of the water into the empty jar and shake (with lid tightly screwed on) to loosen any sauce clinging to it; add to pan along with remaining water. Add black-eyed peas, smoked paprika, and okra (if using); stir to combine.

Bring to a boil; add half the kale. Keep stirring (and push down if needed) until kale is completely wilted. Repeat with remaining kale and immediately reduce to a simmer

Simmer covered for about 1½ – 2 hours (stirring halfway) until beans are soft and tender, and not mushy. If the beans require additional liquid to become tender, add 1/2 – 1 cup if needed.

Stir in salt, sugar and lime juice and mix to combine. Taste test and adjust seasoning to taste.

Ladle into bowls and enjoy with cornbread or serve over cooked jasmine rice with lime wedges and kaani sauce tableside.

Set the instant pot to high sauté and timer for 20 minutes. Add oil. When unit displays hot, add onions and cook until caramelized, about 4–5 minutes.

Empty Yassa sauce into the pot. Pour 1 cup of the water into the empty jar and shake (with lid tightly screwed on) to loosen any sauce clinging to it; add to instant pot along with remaining water. Add black-eyed peas, and smoked paprika; stir to combine. Allow the unit to heat back up, when it displays hot, add half the kale. Keep stirring (and push down if needed) until kale is completely wilted. Repeat with remaining kale. Stir in okra (if using). Turn off instant pot

Put the lid on and close. Select the high manual setting, set timer for 20 minutes and press start. When the cook time ends, do a natural release (without venting), until pressure is fully released, float valve drops, and the lid unlocks when opened.

Stir in salt, sugar and lime juice and mix to combine. Taste test and adjust seasoning to taste.

Ladle into bowls and enjoy with cornbread or serve over cooked jasmine rice with lime wedges and kaani sauce tableside.

Place 2-3 lbs. smoked turkey legs/wings/necks (or any part you desire) into a large heatproof bowl – pour boiling water into the bowl to submerge the meat. Cover with a lid and allow the meat to sit in the hot liquid for 15 minutes. Discard water and repeat the process again. Finally, rinse under running tap water and set aside.

In a large heavy-bottomed pan, heat oil to medium-high heat. Add onions and cook until caramelized.

Add jar of Yassa sauce. Pour 1 cup water into the empty jar and shake (with lid tightly screwed on) to loosen any sauce clinging to it; pour into pan. Add an additional 1½ cups to the pan.

Bring to a boil; add half the kale. Keep stirring until kale is completely wilted. Repeat with remaining kale.

Add the black-eyed peas first – stirring to combine with the liquid, then add the turkey, smoked paprika, and okra (if using). Reduce heat to a simmer.

Simmer covered for about 1½ – 2 hours (stirring halfway) until beans are soft and tender, and not mushy.

When cooking is complete, take the meat out, chop into chunks and return back to the pot. Stir in salt, sugar and lime juice and mix to combine. Taste test and adjust seasoning to taste.

Ladle into bowls and enjoy with cornbread or serve over cooked jasmine rice with lime wedges and kaani sauce tableside.

Place 2-3 lbs. smoked turkey legs/wings/necks (or any part you desire) into a large heatproof bowl – pour boiling water into the bowl to submerge the meat. Cover with a lid and allow the meat to sit in the hot liquid for 15 minutes. Discard water and repeat the process again. Finally, rinse under running tap water and set aside.

In a large heavy-bottomed pan, heat oil to medium-high heat. Add onions and cook until caramelized.

After caramelizing the onions on the stovetop; transfer them to the slow cooker

Add jar of Yassa sauce. Pour 1 cup of the water into the empty jar and shake (with lid tightly screwed on) to loosen any sauce clinging to it; pour into cooker. Add an additional 1½ cups water to the cooker

Add the black-eyed peas first – stirring to combine with the liquid, then add turkey, smoked paprika, okra (if using), followed by the kale – pushing them down on them if the leaves stick out of the pot

Cover with lid, cook on high for 4-6 hours or low for 6-8 hours until beans are soft and tender, and not mushy.

When cooking is complete, take the meat out, chop into chunks and return back to cooker. Stir in salt, sugar and lime juice and mix to combine. Taste test and adjust seasoning to taste.

Ladle into bowls and enjoy with cornbread or serve over cooked jasmine rice with lime wedges and kaani sauce tableside.