Black-Eyed Peas And Hog Jowl

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
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