Name: Southern Black Eyed Peas
Ingredients: 1 lb Black-Eyed Peas (soaked overnight); 6 oz Pork Jowl (or bacon); 1 Ham Bone (leftover; ham hock); 1 med onion (fine dice); 4 cloves garlic (minced); 1.5 tsp salt; 1 tsp pepper; 1 tsp Texas Pete; 4 cups chicken stock; 2 cups water; 3 Bayleaf

Southern Black Eyed Peas

Print Recipe

Course Side Dish

Cuisine American

Ingredients

1 lb Black-Eyed Peas soaked overnight
6 oz Pork Jowl or bacon
1 Ham Bone leftover; ham hock
1 med onion fine dice
4 cloves garlic minced
1.5 tsp salt
1 tsp pepper
1 tsp Texas Pete
4 cups chicken stock
2 cups water
3 Bayleaf

Instructions

Soak dried peas overnight in a large bowl with 4″ of water on top.
Fry the pork jowl (or bacon) and drain off all but 1-2 tbsp of fat. Drain pork/bacon on paper towels.
Sautee onion & garlic in fat until just turning brown.
Deglaze with stock, then add remaining ingredients. Bring to boil, then reduce heat and simmer for 2 hours.

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