hog jowl and black eyed peas
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.
prep time
10 Min
cook time
2 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/2 pound hog jowl, chopped
- - (may substitute bacon or ham if desired)
- 2 tablespoons bacon grease or oil
- 1 pound dry black eyed peas
- 1 - onion, chopped
- - salt and pepper to taste
How To Make hog jowl and black eyed peas
-
Step 1Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
-
Step 2In 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.
-
Step 3Bring 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.
-
Step 4Uncover, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Category:
Pork
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#black-eyed-peas
Keyword:
#hog jowl
Ingredient:
Beans/Legumes
Culture:
Southern
Method:
Stove Top
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