Hog Jowl and Black-Eyed Peas |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Served New Year's Day in the South for good luck during the coming year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time. Ingredients:
1 lb black-eyed peas |
3 lbs pork jowl (sub bacon or salt pork if you cannot find hog jowls) |
3 cups water, boiling |
1 teaspoon salt |
Directions:
1. Cover peas with cold water and soak overnight.
2. Cook hog jowls in boiling water for an hour; add drained peas and salt.
3. Simmer for an additional 2 hours.
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