I love peas of any kind, especially black eyes and purple hulls, or field peas. I usually make black eyes, a traditional Southern dish, as one of our New Year’s Day lucky foods along with roast pork and collard greens. We usually have Tiramisu or something Italian for dessert.
Black-eyed peas with jalapeños
Black eyes are best with small bits of jalapeno peppers and pork. I render pork jowl or salt pork, but ham hocks work well. If using ham hocks, saute onions and peppers in a little olive oil, than add the ham hocks with the peas and water. Cook until tender. Remove the ham hocks and shred. Return shredded meat to the pot.
Mostly, I buy dried black eyes, but the fresh ones are as good. Once soaked, the peas cook fairly quick. Serve with corn muffins.
- 1 pound dried black-eyed peas
- 8 cups water
- ½ onion, chopped
- 2 medium jalapeno peppers, stemmed, seeded, and chopped
- ¼ pound diced smoked pork jowl or ¼ pound diced salt pork
- 1 teaspoon salt
- 6 cups water
- Salt & pepper
- Wash and sort peas; remove debris. Soak peas in large saucepan with 8 cups water. Cover and let stand overnight or for several hours. Drain and rinse peas.
- In large saucepan, add pork jowl or salt pork; saute until brown. Add onions and peppers, and cook until tender.
- Add 6 cups water, salt, and drained peas to saucepan. Cover and bring to a slow boil on medium-high heat. Reduce heat to low and simmer gently with lid titled, about 1½ hours, stirring occasionally, until peas are tender. Adjust salt, and add pepper as desired.