Southern Black Eyed Peas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Black eyed peas are often called Crowder peas and cow peas. Cow peas are actually black eyed peas but Crowder peas are a different pea. You could substitute Crowder peas in this recipe if you like. I like to cook mine down so I get a nice rich thick pea gravy also a nice fat fresh smoked hammock or pork jowl is awesome , ask your butcher. Read more . A note of interest: black eyed peas are eaten by Southerners on New Year’s Day. It is a tradition and is suppose to bring good luck for the New Year

Ingredients:

2 1/2 cups fresh shelled black eyed peas

water, as needed, to cover about 4 inches above top of peas

1/2 tablespoon coarse salt

1 tablespoon black pepper

1 medium size onion diced

3 slice bacon (un-cooked) chopped

1 fat hammock or pork jowl

2 tsp minced fresh garlic

1 tbsp apple cider vinegar

cilantro lime hot sauce to taste

Directions:

1. Place all ingredients in a large cooking pot and bring to a boil. Reduce heat and simmer 40 minutes or until peas are tender. Add additional water if needed to keep peas covered. If all the water boils away the peas will burn quickly, so watch closely.
2. A dash of hot sauce may be added to the simmering peas if you like them a little spicy.
3. Really good with Cast iron skillet Cornbread with Green chilies or jalapeños

By RecipeOfHealth.com