Black-eyed Peas And Hog Jowl Or Ham Hocks I Made It

Black-eyed Peas And Hog Jowl Or Ham Hocks

pointsevenout 15 years ago

Recipe by Chef_irish: Black Eyed Peas And Hog Jowl Or Ham Hocks
My first pot of black-eyed peas.
Had a dull taste to it even though I added at least 2 tablespoons extra salt.
Destructions ask for a quarter teaspoon of sugar. I doubt whether that makes a feather of difference in 2 pounds of beans. Wonder if it is a typo.
I can't get excited over this dish, although it is filling.
Recipe cooked up in the time allotted and then maybe too much. Not a lot of beans held their shape to the end. I didn't add any salt until the beans were finished simmering. Read a note somewhere about how the salt affects the bean husk.

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lilliancooks 15 years ago said:

Yes Points, salt can keep outer skin of the beans from softening fully if you add it before the beans have started to cook. But once the beans have even slightly softened, you can add the salt. You don't have to wait til the very end of the cooking process.

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jimrug1 15 years ago said:

My grandmother always drilled into me that one never adds salt to dried beans of any kind until they were almost cooked. An old Lebanese trick was to add 1/8 Tsp of baking soda to for every gallon of cooking water.

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juels 15 years ago said:

I thought about making that one. Thanks, Points!

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