- February 23, 2009 at 6:40 pm #270942
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.
- You must be logged in to reply to this topic.