BLACK-EYED PEAS AND HOG JOWL
A long-standing southern traditional recipe. Black-eyed peas slowly simmered with ham creates a rich dish that isn't just for New Year's Day. Serve with some collard greens for the full experience. This recipe is also known as Hoppin' John.
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- Rinse the dried peas several times in clean water. Place in a large pan or bowl and cover with water. Let the peas soak while you cook the pork. Place the hog jowl or ham hock in a large stock pot and add the water. Bring to a boil then reduce the heat to a strong simmer. Let cook, uncovered, for 90 minutes. Drain the peas and add to the pork along with the onion, chile pepper, sugar, and salt. Add additional water if needed to cover the peas. Cover the pot and let simmer for 2 hours, or until the black eyed peas are tender and the pork is cooked through and falling off the bone. Remove the pork from the pot and let cool enough until it can be handled. Remove the meat from the bone and dice it. Return the meat to the pot. Simmer for a little longer until the mixture is thick and most of the liquid has cooked off. Remove the chile pepper then serve over rice.
BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
HOG JOWL AND BLACK-EYED PEAS
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.
Provided by Molly53
Categories Very Low Carbs
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cover peas with cold water and soak overnight.
- Cook hog jowls in boiling water for an hour; add drained peas and salt.
- Simmer for an additional 2 hours.
Nutrition Facts : Calories 1543.8, Fat 158.3, SaturatedFat 57.4, Cholesterol 204.1, Sodium 672.9, Carbohydrate 10.3, Fiber 2.5, Protein 18.1
HAWG WILD BLACK-EYED PEAS
This is my own variation on the traditional New Year's meal, but really takes it up a notch. I usually end up making it a lot each winter. If word gets out to friends that I'm making this, I don't have leftovers. Serve with corn bread. I sometimes use some of the hog jowl instead of bacon. Slice it thin and then chop into small pieces, and just leave it in the pan while cooking the Trinity (onion, celery, and bell pepper).
Provided by Bob Myers
Categories Side Dish Beans and Peas
Time 12h20m
Yield 16
Number Of Ingredients 19
Steps:
- Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
- Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
- Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
- Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
- Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.
Nutrition Facts : Calories 711.6 calories, Carbohydrate 42.2 g, Cholesterol 81.4 mg, Fat 48 g, Fiber 7.5 g, Protein 28.6 g, SaturatedFat 17 g, Sodium 947.2 mg, Sugar 7.1 g
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