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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black-Eyed Peas And Hog Jowl Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy