Recipe by Annacia
Here's a recipe for basic black-eyed peas with bacon or hog jowl and spicy seasonings and herbs, along with garlic and vegetables. These peas are delicious with cornbread or corn muffins and seasoned greens.
Top Review by breezermom
I used fresh black-eyed peas, so mine didn't require as much water. Otherwise, I made as posted. I've never used these herbs in my black eyed peas, so this was a different taste for me. I'm from the south US, so always used bacon or "fat-back" to season my black eyed peas. This was a hit! Made the dish new again!
- 16 ounces black-eyed peas
- 1⁄2 lb hog pork jowl or 1⁄2 lb lean salt pork or 1⁄2 lb thick lean bacon, diced
- 1 cup chopped onion
- 1 carrot, peeled and diced
- 4 garlic cloves, smashed and minced
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon dried leaf thyme
- 1⁄4 teaspoon dried oregano leaves
- 2 teaspoons salt (to taste)
- 1 dash Tabasco sauce (optional)
Directions See How It's Made
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
- Cover with water and bring to a boil.
- Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
- Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough water to cover by 2 inches.
- Add pepper flakes, black pepper, thyme, and oregano.
- Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
- Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
- Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
- Serve with hot baked cornbread and a tossed salad.