Hog Jowl and Black Eyed Peas
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 lbhog jowl, chopped
·(may substitute bacon or ham if desired)
2 Tbspbacon grease or oil
1 lbdry black eyed peas
·salt and pepper to taste
How to Make Hog Jowl and Black Eyed Peas
- 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.