Rating: 5 stars
4 Ratings
  • 5 star values: 4
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For convenience, look for a 12-oz. package of sliced salt pork from Hormel. You'll need three slices.

Carolyn Flournoy
Recipe by Southern Living January 2012

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Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary test

hands-on:
15 mins
total:
8 hrs
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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