Black-Eyed Peas with Bacon and Pork

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Made this yesterday. Awesome dish! I used smoked turkey (I also removed all the skin instead of pork and bacon. I also only added a pinch of salt because of the smoked turkey and my family loved it. LOVE IT. LOVE IT. LOVE IT. Since I soaked my peas over night, I might try and use less chicken stock.

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Very good recipe! I used a bit less cayenne pepper and dropped the water altogether. As other reviewers have said, 4 cups of chicken broth is enough to cook a pound of beans. I seared the pork, removed it, then seared the bacon until crispy and removed it. I then took out all but a tablespoon of the rendered fat and sautéed the onion and garlic in that until lightly browned. I added the meat back in and continued with the recipe as written. It turned out very nicely.

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This recipe is delicious. I'm not a fan of pork, and wanted to avoid the calories of bacon so I didn't include them. Believe it or not - the bacon flavor was not missed. This dish is so flavorful as is. So - if you're looking for a vegetarian version of black eyed peas - look no further. This dish is that good, and even better the next day!

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This is a keeper! I have never been a huge fan of black eyed peas, but this is an incredible recipe! I will make over and over.

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Huge hit! Modifications I made:
Never been a fan of chunks of ham or cubed pork in my beans, so cut them and upped the bacon to 1/2 pound for a regular recipe.

Followed directions and added the bacon to the pan the same time as the onions; never could get it to brown with the amount of moisture given off by the onions. Despise that horrid "boiled bacon" appearance and rubberiness that comes from not crisping the bacon a bit first, so I think I'll cook the bacon separately first next time I make this. Then cook the onions in the bacon fat, adding garlic at the end before the bacon went back in the pan (I find that adding garlic too early while cooking causes it to become bitter.

Second, I read other reviewers comments about the original recipe being far too liquidy, so I dropped the water altogether. Four cups of chicken broth per pound of beans was enough & made the beans very flavorful.

Also added a few sprigs of thyme and doubled the recipe.

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The best black eyed peas ever!

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I literally just finish making these for New Years. They are fabulous, even for an inexperience cook like myself. I followed the recipe to a "T" and didn't even have to had any seasoning at the end. I'm not 100% sure I used the right kind of "pork shoulder." I asked for it at the grocery store but the ones they had were waaaay more than 6 oz. The butcher pointed me towards some packaged meat, stating they were from the same area as the shoulder. In any case, the recipe is fabulous and versatile enough that you could probably get away with using whatever kind of meat you wanted. Give it a try; your taste buds will thank you!

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This recipe is very close to a Southern tradition. I have my peas soaking now. The tradition calls for hog jowls and I was lucky enough to find some smoked hog jowl bacon this year. My mouth is watering in anticipation.

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I just made this recipe and it is so delicious! I did not have an onion so I used a little onion powder instead, and just kind of "eye-balled" the spices. I never had this before and loved it!

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Used pork tenderloin since that is what I had on hand otherwise followed to a T. Delicious!!