Black-Eyed Peas And Hog Jowl

Recipe from

Oxmoor House


3 cups water
2 small white onions, peeled
1/4 pound hog jowl, cut into 1/2-inch cubes
1 teaspoon salt
1/4 teaspoon pepper


Sort and wash peas; place in a medium Dutch oven. Cover with water 2 inches above peas; bring to a boil, and cook 5 minutes. Remove from heat; let stand 1 hour. Drain well.

Place peas, 3 cups water, onions, hog jowl, salt, and pepper in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour or until peas are tender.