traditional black eyed peas
From robertg 16 years agoIngredients
- 1# black eyed peas-soaked over night or quick boiled and drained or 1 can of beans, drained and rinsed shopping list
- 1/2# hog jowl( I prefer) or lean salt pork or thick lean bacon,diced shopping list
- 1 cup chopped onions shopping list
- 1 carrot,peeled and diced shopping list
- 4 garlic cloves,mashed and minced shopping list
- 1/2 tsp. each-hot pepper flakes and fresh ground black pepper shopping list
- 1 tsp/ dried thyme shopping list
- 1/4 tsp. dried oregano shopping list
- 2 tsp. salt shopping list
- tobasco to taste shopping list
How to make it
- put meat in a large stock pot,cook over medium heat, for about 5 minutes to render some of the fat
- add onion, carrots and garlic-cook, stirring for 6-8 minutes until soft
- add peas and enough water to cover by 2"
- add pepper flakes,black pepper,thyme and oregano
- bring to a boil: reduce heat to a simmer, covered for 1 hour
- uncover and cook for 30-45 minutes more or until peas are tender, add more water if needed to keep them moist
- when peas are tender, add salt and tobasco
- serve with hot cornbread and a tossed salad
The Rating
Reviewed by 4 people-
Happy New Year! and thanks for a wonderful new way to fix black-eyed peas. I am enjoying a bowl of them this morning January 1, 2008!
oldgringo in Cottonwood loved it -
great post!
jeannej in Raleigh loved it
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