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    Aug 2008
    outside Philadelphia, PA
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    Default Spicy Southern Black-Eyed Peas

    Spicy Southern Black-Eyed Peas

    Use salt pork or hog jowl in this delicious traditional New Year's Day dish, also known as Hoppin' John. Black-eyed peas, along with greens and cornbread, are eaten on New Year's Day for good luck throughout the year.
    • 1 pound dried black-eyed peas
    • 4 ounces salt pork, rind removed, diced, or thick bacon or hog jowl, diced
    • 1 cup chopped onion
    • 3 to 4 cloves garlic, minced
    • 1 to 2 cups diced cooked ham
    • 2 ribs celery, diced
    • 1/2 red bell pepper, diced, optional
    • 1/2 green bell pepper, diced, optional
    • 1 tablespoon Creole or Cajun seasoning mixture
    • 1/2 teaspoon salt, or to taste
    • 1/4 teaspoon pepper
    • ground hot pepper, optional, to taste
    Following package directions, soak the black-eyed peas overnight or cover with water, boil for 2 minutes, then let stand for 1 hour. Drain.
    Meanwhile, in a small skillet, sauté the diced salt pork with onion until onion is browned.
    Combine salt pork and onions with the drained peas and remaining ingredients; Add water just to cover. Simmer for about 1 1/2 to 2 1/2 hours, or until tender, checking and adding a little more water if necessary. Taste and adjust seasonings.
    Serve with hot boiled rice, spinach or other greens, and freshly baked skillet cornbread.
    Serves 6 to 8.

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