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 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.