~ Meaty Black Eyed Peas ~ My Way

Cassie *


My first try at Black Eyed Peas and will continue making them this way from here on out. My Southern hubby agree's. They were so flavorful with the choices of meats I added and my spices were just right. If you don't like heat, just cut out the cayenne and jalapeno. I wouldn't have them any other way.

Any combination of your favorite pork cuts could be used in this recipe. This happened to be what I had on hand and it worked out great!

This dish is hearty enough to serve with some cornbread and call it a meal.



★★★★★ 1 vote

A dutch oven full
10 Min
3 Hr
Stove Top


  • 1 - 2 Tbsp
  • 1
    hog jowl - thick sliced or 4 slices thick bacon
  • 8 oz
    andouille sausage - sliced
  • 9 oz
    cooked, smoked ham - i used leftovers from a ham bone
  • 1 1/2 - 2 Tbsp
    chunky garlic paste
  • 1 medium
    - large onion, chopped
  • 1 medium
    jalapeno - diced
  • 1
    serrano chile, chopped
  • 1 lb
    dry black eyes peas - soaked overnight
  • 7 c
  • 1 1/2 - 2 tsp
    garlic powder
  • 2 tsp
    better than buillion chicken flavored soup base
  • 1/2 tsp
    ground cayenne pepper
  • 1 - 2 tsp
    salt or to taste, depending how salty your meats are
  • 1 tsp
  • 3 - 4
    bay leaves

How to Make ~ Meaty Black Eyed Peas ~ My Way


  1. Soak time for the beans are not included in over all time it take to prepare these peas.
  2. In a dutch oven over medium heat, add oil. Once shimmery - add ham, hog jowl and Andoille sausage. Cook and stir until browned. About 5 minutes. To this add the onion, garlic, bouillon and spices, stir and add water. Bring this to a boil, then cover and simmer for 1 hour and 30 minutes. Stirring occasionally.
  3. Next, stir in the peas and continue cooking for another hour and 30 minutes or until thickened and beans are tender. Stirring occasionally. Can remove thick slices of jowl or bacon, up to you. I used it mainly for flavor , but hubby made me leave them in. LOL
  4. Serve with other New Years traditions or year round as I will be doing. Goes great with cornbread. Ladled over rice is great as well. Any way you serve them will be sure to please.

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