Recipe Jan 8: Black-Eyed Peas with Bacon and Pork - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Jan 8: Black-Eyed Peas with Bacon and Pork

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Black-Eyed Peas with Bacon and Pork

Prep Time: 20 min Inactive Prep Time: 12 hr 0 min Cook Time: 2 hrs


Ingredients (serves 6-8)

  • 1 pound dried

  • 2 tablespoons vegetable oil

  • 6 ounces pork shoulder, diced into 1/2-inch cubes

  • 4 strips thick sliced bacon, cut into 1/2-inch pieces

  • 1 medium onion, diced

  • 4 garlic cloves, sliced

  • 1 1/2 teaspoons salt

  • 1 teaspoon freshly cracked black pepper

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon garlic powder

  • 4 cups chicken stock

  • 2 cups water

  • 3 bay leaves

  • Hot-pepper vinegar or Green Jalapeno Sauce, as desired


Put dry peas in a large pot and cover with about 4 inches of water. Soak the peas overnight. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. In either style, drain and rinse the peas.

Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves and peas. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 1 to 1 1/2 hours.

If you prefer creamier peas, during the last 30 minutes of simmer time, remove 1 cup of the peas and puree them in a blender or food processor. Re-add them to the pot of peas to thicken the mixture.

Taste before serving; adding some hot-pepper vinegar or 1 tablespoon of green jalapeno sauce to the pot and stir—for extra heat. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

Serve with Corn Bread and top with raw diced onions, if desired.