hog jowls and black eyed peas

Name: Hog Jowls And Black Eyed Peas
Cook time: 5 h
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) hog jowls; 2 pound(s) ham shanks; 2 teaspoon(s) dry mustard; 1/2 teaspoon(s) red pepper flakes; 1 cup(s) chopped onion; 1 medium carrot, peeled and diced; 4 clove(s) garlic, smashed and minced; 1/2 teaspoon(s) freshly ground black pepper; 1 teaspoon(s) dried leaf thyme; 1/4 teaspoon(s) dried leaf oregano; 2 pound(s) dried black eyed peas; 1 teaspoon(s) salt

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

I sometimes use a dash or ground cayenne pepper or about 1/2 to 1 teaspoon of spicy Cajun seasoning in place of the red pepper flakes. These peas are delicious with cornbread or muffins and seasoned greens. This is a tradional New Years Day dish in our Southern States.

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(3 ratings)

yield 4 / 6

cook time 5 Hr

method Stove Top

Ingredients For hog jowls and black eyed peas

1 lb

hog jowls
2 lb

ham shanks
2 tsp

dry mustard
1/2 tsp

red pepper flakes
1 c

chopped onion
1 md

carrot, peeled and diced
4 clove

garlic, smashed and minced
1/2 tsp

freshly ground black pepper
1 tsp

dried leaf thyme
1/4 tsp

dried leaf oregano
2 lb

dried black eyed peas
1 tsp

salt

How To Make hog jowls and black eyed peas

1
Soak dried black eyed peas in 4 quarts of water overnight. Boil hog jowls and ham in water to cover for 2 hours.

2
Remove meat from broth and shred. Add drained peas, onions, dry mustard, pepper flakes, carrot, garlic, black pepper, thyme, salt and oregano to broth along with meat shreds.
3
Cover and simmer at least 3 hours. The longer this simmers the better it gets.
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