Place the black-eyed peas in a large bowl with about 6 cups of water and let them soak for around 4 hours to fully absorb.
Heat the grapeseed oil in a heavy pot over medium-high heat, then add the diced red onion and green seasoning, cooking for 2 minutes.
Stir in the minced garlic and continue cooking until the aroma fills the kitchen.
Add the smoked turkey leg and pork neck bones to the pot; pour in 4 cups of chicken stock along with bay leaves and thyme.
Move the pot to a pressure cooker and cook for 1 hour, or alternatively simmer on the stove for 2 hours until the meat is very tender and falling off the bone.
Carefully remove the meat from the bones and discard the bones and skin, then return the meat and cooking liquid back to the pot if using a pressure cooker.
Stir in the soaked black-eyed peas with the remaining chicken stock, smoked paprika, adobo, black pepper, and garlic pepper.
Let everything simmer gently over medium heat for about 1 hour and 30 minutes until the peas are cooked through and flavors meld.
Serve your delicious black-eyed peas hot alongside white rice or cornbread for a complete meal and enjoy! Happy New Year!
