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Black Eyed Peas with Bacon & Pork

Black Eyed Peas with Bacon & Pork

 
Superstition (and Grandma) says eating certain dishes on New Year’s Day will bring you everything from money to luck. Black eyed peas are the South’s go-to dish for ensuring the new year will be brimming with good fortune.

Regardless if you believe, this yummy recipe is perfect for lounging with good company and watching ball games, all while sipping on an exceptional chardonnay: Olivier Leflaive Bourgogne Blanc Les Setilles.

With this dish, we wish you good luck and prosperity in the new year.

Black-Eyed-Pea-Soup-028

Ingredients

8 c water
2 tbsp canola or olive oil
1 lb dried black-eyed peas, sorted & rinsed
2 onions, diced
4 cloves garlic, minced
4 carrots, peeled & quartered
2 celery stalks, stripped & quartered
1 tsp ground black pepper
8 oz smoked hog jowls or smoked ham
1 package sliced bacon, chopped 1 x 2 inch sections
1/2 tsp cayenne pepper
1 1/2 tbsp cumin
½ tbsp dried thyme leaves
½ tbsp dried sage leaves
salt, to taste

Directions

In large stock pot, using 1 tablespoon of cooking olive oil, brown the bacon.  When it’s almost done, add the carrots and celery and sauté.  Add last tablespoon of oil and sauté the onions and garlic.  Add the smoked ham or smoked hog jowls.

Reduce heat and pour the water into the stock pot.  Add the black-eyed peas to the sautéed vegetables and pork.  Add spices, herbs, salt and pepper; stir to blend. Bring to soft boil then reduce heat slightly, cover stock pot with lid and simmer for 4 hours until the peas are tender.

Serve with fresh corn bread and salted butter.

Have fun and enjoy, Happy New Year!

~Philip Thompson, CSWS 

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