Black Eyed Peas

Ingredients

• 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)

• 2 tablespoons vegetable oil

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

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

• 1 medium onion, small dice

• 4 garlic cloves, sliced, minced

• 1 1/2 teaspoons salt

• 1 teaspoon freshly cracked black pepper

• 4 cups chicken stock

• 2 cups water

• Apple cider vinegar, as desired

Preparations

If using dried peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you could "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. Then, 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. Cook until the entire mixture is coated with the spices, about 2 minutes.

Pour in the stock and water. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.

Using the back of a spoon, smash some of the peas against the inside of the pot then stir them back into the mixture. This will give the peas a creamier consistency.

When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours. Taste for seasonings, and add some hot sauce, if desired.

Urban Cowgill
January 2023