ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mom's Lucky Black-eyed Peas

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 8 hrs
Yield Makes 4 to 6 servings
For convenience, look for a 12-oz. package of sliced salt pork from Hormel. You'll need three slices.

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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