Hog Jowl and Black Eyed Peas

Susan Feliciano Recipe

By Susan Feliciano frenchtutor

10 Min
2 Hr
Stove Top

Traditional New Years food in the South - I thought I would post my mother's and grandmother's recipe for this dish.
It's simple and plain. My mother liked to cook black eyed peas because they do not have to be soaked first.
Bacon or ham can be substituted for the hog jowl if you can't find it. But try the hog jowl if you can - it's very similar to bacon.


1/2 lb
hog jowl, chopped
(may substitute bacon or ham if desired)
2 Tbsp
bacon grease or oil
1 lb
dry black eyed peas
onion, chopped
salt and pepper to taste

Directions Step-By-Step

Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
In a large dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover.
Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas covered, but not to make soup. This should be more of a thick stew consistency. Stir to prevent sticking on bottom. If it starts sticking, lower heat.
Uncover, stir in chopped onion, and continue to simmer about 30 minutes, stirring frequently, until onion is soft. Add salt and pepper to taste. You may not need much salt because hog jowl tends to be salty. But be sure to make it peppery.

About this Recipe

Course/Dish: Bean Soups, Pork
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tags: Healthy, Heirloom

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Susan Feliciano frenchtutor
Jan 5, 2013
I'll be looking for some of your recipes. I bet they are full of homespun goodness!
cyndi curne travlindiva
Jan 4, 2013
Same here. Beans, peas and cornbread were staples on our house. I tell my grandson that when we had beans it was usually with neck bones, ham hocks or salt pork. That's it. LOL We didn't eat red beans and rice with fried chicken. He can't believe it and I just crack up. That was good eating and kept families feed. Oh, and we were't obese either. You ate when mom cooked and that was it! Really appreciate what I took for granted now.
Susan Feliciano frenchtutor
Jan 4, 2013
Thanks, Cyndi - when we were growing up, it was just another "Oh, no, not black eyed peas again" meal for us. Now that I appreciate the value of food, we like it much better.
So glad you enjoyed it!
cyndi curne travlindiva
Jan 4, 2013
I tried this recipe and say it's Family Tested & Approved!