Black-Eyed Peas

Total Time:
2 hr 20 min
Prep:
10 min
Cook:
2 hr 10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/4 cup rendered bacon fat
  • 2 small onions, diced
  • 1 stalk celery, diced
  • 1 pound dried black-eyed peas
  • 1 pound smoked pork jowls
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • Hot sauce, such as Tabasco, as needed
  • Cooked rice, for serving
Directions
  • Heat a large, heavy-bottomed soup pot over medium heat. Add the bacon fat and sweat the onions and celery in the bacon fat until the onions are translucent, about 5 minutes. Add the black-eyed peas and pork jowls and cover with 2 inches of water. Add the bay leaves, bring to a boil, reduce to a simmer and cover the pot. Simmer the peas until tender, about 2 hours, adding more water if need be to make sure the peas are covered by 2 inches of liquid while cooking. Season with salt, pepper and hot sauce to taste. Serve over rice.


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    This recipe is featured in:

    The Kitchen