Hog Jowl And Black Eyed Peas Food

HOG JOWL AND BLACK EYED PEAS

Steps:

• 1. Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
• 2. 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.
• 3. 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.
• 4. 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.

TRADITIONAL BASIC BLACK EYED PEAS

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
• Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough water to cover by 2 inches.
• Add pepper flakes, black pepper, thyme, and oregano.
• Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
• Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
• Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
• Serve with hot baked cornbread and a tossed salad.

HOG JOWL AND BLACK-EYED PEAS

Steps:

• Cover peas with cold water and soak overnight.
• Cook hog jowls in boiling water for an hour; add drained peas and salt.
• Simmer for an additional 2 hours.