Southern Black Eyed Peas
Southern-style black-eyed peas simmered with pork jowl and a ham bone.
Side DishAmericanTotal 2 hrYield 2 servingsScaled Quarter — ¼×
Side DishAmericanTotal 2 hrYield 2 ⅔ servingsScaled Third — ⅓×
Side DishAmericanTotal 2 hrYield 4 servingsScaled Half — ½×
Side DishAmericanTotal 2 hrYield 8 servingsScaled Original — 1×
Side DishAmericanTotal 2 hrYield 16 servingsScaled Double — 2×
Side DishAmericanTotal 2 hrYield 24 servingsScaled Triple — 3×
Side DishAmericanTotal 2 hrYield 32 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
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.
- Saute 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.
Ingredients
Tap one to check it off
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.
- Saute 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.
Ingredients
Tap one to check it off
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.
- Saute 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.
Ingredients
Tap one to check it off
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.
- Saute 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.
Ingredients
Tap one to check it off
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.
- Saute 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.
Ingredients
Tap one to check it off
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.
- Saute 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.
Ingredients
Tap one to check it off
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.
- Saute 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.