For convenience, look for a 12-oz. package of sliced salt pork from Hormel. You'll need three slices.
1 (16-oz.) package dried black-eyed peas
2 ounces salt pork
1 large onion, chopped
1 teaspoon bacon drippings
1/2 teaspoon ground pepper
1 jalapeno pepper, seeded and diced (optional)
Garnishes: chopped green onions, cooked and crumbled bacon
How to Make It
Rinse and sort peas according to package directions. Place peas in a large Dutch oven; cover with cold water 2 inches above peas, and let soak 6 to 8 hours (or see “Quick-Soak” method below). Drain peas, and rinse thoroughly.
Bring salt pork and 1 qt. water to a boil in Dutch oven over medium-high heat; reduce heat to medium-low, and simmer 30 minutes. Add peas, onion, next 2 ingredients, water to cover, and, if desired, jalapeño pepper. Bring to a boil over medium-high heat. Cover, reduce heat, and cook, stirring occasionally, 1 hour to 1 hour and 30 minutes or until peas are tender and liquid thickens slightly. (Uncover after 1 hour to allow liquid to evaporate, if necessary.) Season with salt and pepper to taste.
Quick-Soak Black-Eyed Peas: Place peas in a Dutch oven; cover with cold water 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and rinse thoroughly. Proceed as directed in Step
I saw this in this month's Southern Living magazine. The recipe looked really yummy so I thought I would add this dish to my New Year's spread. Excellent call, I might add. I am not a black-eyed pea fan, but I thoroughly enjoyed this dish. My husband had seconds, and proclaimed that this dish will always be a part of our New Year's meal. My only change to the dish is that I used 1/2 a large onion, because my husband is not an onion fan (he didn't know the onion was in there; all of the flavors mesh well). I also used Smithfield salt pork.
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