Black Eyed Peas With Bacon And Pork Recipes

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BLACK EYED PEAS WITH BACON AND PORK



Black Eyed Peas with Bacon and Pork image

These Black Eyed Peas with Bacon and Pork Are a Traditional, Southern American Favorite and Eaten Mostly around the New Year Time for Good Luck! If You ...

Provided by Jeff O'connor

Categories     Beans and Legumes Recipes, Dinner Recipes, New Year's Recipes, New Year's Eve Dinner Recipes, Pork Recipes, Pork Shoulder Recipes, Southern Recipes, Stew Recipes

Time 2h45m

Yield 6

Number Of Ingredients 14

Black-eyed peas 1 pound
Pork shoulder 6 ounces
Bacon 4 strips
Vegetable oil 2 tbsp
Onion 1
Garlic 4 cloves
Salt 1½ tsp
Black pepper 1 tsp
Cayenne pepper ½ tsp
Garlic powder 1 tsp
Chicken stock 4 cups
Water 2 cups
Bay leaf 3
Hot-pepper vinegar

Steps:

  • If using dried black-eyed peas, place in a large pot and cover with about 4 inches of water. Soak overnight, then drain and rinse.
  • If you do not have the time to soak peas overnight, you can quick-soak them instead. Place peas in a pot with water and bring to a boil. Cook for 2 minutes, remove from heat, cover pot and set aside for 1 hour. Drain and rinse.
  • In a large pot over medium-high heat, heat oil and add pork. Cook on all sides for about 4-5 minutes until browned.
  • Add bacon, onion and garlic and cook for another 6-8 minutes until lightly browned.
  • Season with salt, black pepper, cayenne and garlic powder and coat the mixture. Cook for a further 2 minutes until fragrant.
  • Add stock, water and bay leaves and bring to a boil. Once boiling, reduce heat and simmer, covered, for about 30 minutes.
  • Once the pork is cooked and beginning to break apart, remove the lid and add the soaked peas. Shimmer, uncovered, for about 1 - 1½ hours until peas are cooked and very soft.
  • Season to taste and add some hot pepper vinegar, if you wish, before serving!

Nutrition Facts : Calories 269, Fat 16,6g, Carbohydrate 14g, Protein 16,2g, Cholesterol 39mg, Sodium 826mg

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

This recipe will convert the most skeptical person about beans being delicious!

Provided by MUKWONOCOOK

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 1h10m

Yield 8

Number Of Ingredients 8

4 slices bacon, or more to taste
1 large onion, chopped
1 stalk celery, diced
4 cloves garlic, minced
6 cups chicken broth
4 cups dry black-eyed peas - sorted, rinsed, and drained
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
  • Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Fresh thyme leaves and additional cooked and crumbled bacon, optional

Steps:

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.

INSTANT POT BLACK-EYED PEAS



Instant Pot Black-Eyed Peas image

These Instant Pot black-eyed peas are fully loaded with delicious ingredients. This is the best black-eyed peas around!

Provided by Forrest Clark

Time 1h10m

Number Of Ingredients 12

3 Tablespoons of vegetable oil, or oil of choice
1/2 lb of pork or ham, diced
3 slices of thick-cut, smoked bacon, cut into about 1-inch sections
1/2 teaspoon of salt
1/2 of 1 large onion, diced
2 Collard Green leaves, cut into little strips
1 Tablespoon of minced garlic
3 cups of water
2 1/2 teaspoons of chicken bouillon
1/2 teaspoon of black pepper
3 bay leaves
1 lb bag of dried black-eyed peas, rinsed, check for rocks

Steps:

  • Set Instant Pot to Sauté, adjust to the highest setting.
  • Add vegetable oil, and let it heat up for a minute.
  • Add diced pork/ham and diced bacon. I used a small boneless rib for my pork, since that was the smallest amount I could get of fresh pork. Allow the meat to brown for 5-10 minutes. This will help prevent the meat from seeming boiled and soggy. If you add the onion too early, the moisture from the onion will prevent the browning.
  • Add diced onion, and cook until the diced onion is almost clear.
  • Add minced garlic, and cook for 1 minute.
  • Add collard greens.
  • Add water, chicken bouillon, black pepper, and bay leaves. Stir and mix everything together.
  • Add rinsed black-eyed peas.
  • Put the lid on, and set to Manual, High for 40 minutes.
  • Allow to naturally release pressure for 7-10 minute

Nutrition Facts : Calories 300 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 7 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 405 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BLACK-EYED PEAS WITH PORK AND GREENS



Black-Eyed Peas with Pork and Greens image

This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Ham

Time 10h25m

Yield 8

Number Of Ingredients 17

1 pound dried black-eyed peas
1 pound pork neck bones
3 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, chopped
6 cups cold water
1 bay leaf
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
6 ounces smoked ham, diced
1 bunch kale, ribs removed and leaves torn into pieces

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
  • Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
  • Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
  • Pour cold water and black-eyed peas into pork mixture; increase heat to high.
  • Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
  • Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
  • Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
  • Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g

SOUTHERN BLACK-EYED PEAS



Southern Black-Eyed Peas image

I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!

Provided by TxBluebonnet

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups fresh or frozen black-eyed peas
4 -5 slices bacon
1 large onion, chopped
1 stalk celery, diced
4 garlic cloves, minced
6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
  • Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
  • Lower heat to simmer; crumble bacon and add to peas.
  • Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6

BLACK-EYED PEAS WITH BACON AND PORK



Black-Eyed Peas with Bacon and Pork image

Categories     Pork     Side     Bacon     Pea     Fall     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 13

1 pound black-eyed peas (dried or fresh)
2 tablespoons vegetable oil
4 ounces pork shoulder, cut into 1/2 inch cubes
3 strips thick-sliced bacon, cut into 1/2 inch pieces
1 medium onion, diced small
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups Chicken Stock (page 28)
3 bay leaves
Hot pepper vinegar, as desired

Steps:

  • If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water. Soak the beans overnight, then drain and rinse. Alternatively, you can "quick-soak" the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour. Drain and rinse the beans.
  • Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Cook until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
  • When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
  • Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix. This will break up some beans and give them a creamier consistency. Alternatively, you can purée 1 cup of the beans and broth in a blender or a food processor, then return to the pot. Taste for seasonings, add hot pepper vinegar, as desired, and serve.

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