Black-Eyed Peas with Bacon and Pork

Total Time:
14 hr 20 min
Prep:
20 min
Inactive:
12 hr
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
  • 2 tablespoons vegetable oil
  • 6 ounces pork shoulder, diced into 1/2-inch cubes
  • 4 strips thick sliced bacon, cut into 1/2-inch pieces
  • 1 medium onion, small diced
  • 4 garlic cloves, sliced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 4 cups chicken stock
  • 2 cups water
  • 3 bay leaves
  • Hot-pepper vinegar, as desired
Directions
Watch how to make this recipe.
  • If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.

  • Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.

  • When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.

  • (Cooks Note: Using the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.)

  • Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.


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    This recipe is featured in:

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