Name: Hawg Wild Black-Eyed Peas
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Dried black-eyed peas - 2 pounds; Smoked pork jowl, cut into 4 pieces - 1 ½ pounds; Tasso ham, cut into 1/2-inch pieces - 1 pound; Onion, chopped - 1; Celery - 1 stalk; Garlic, minced - 2 cloves; Bay leaves - 3; Dried parsley - 1 tablespoon; Dried basil - 1 tablespoon; Worcestershire sauce - 1 tablespoon; Bacon - 8 strips; Chopped onion - 2 cups; Chopped celery - 2 cups; Chopped green bell pepper - 2 cups; Garlic, minced - 3 cloves; Diced tomatoes with green chile peppers (such as RO*TEL®), drained - 2 (10 ounce) cans; Smoked andouille sausage, sliced on the bias - 1 ½ pounds; White sugar - 1 ½ tablespoons; Salt and ground black pepper to taste - 1 ½ tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Hawg Wild Black-Eyed Peas

1. Dried black-eyed peas - 2 pounds

2. Smoked pork jowl, cut into 4 pieces - 1 ½ pounds

3. Tasso ham, cut into 1/2-inch pieces - 1 pound

4. Onion, chopped - 1

5. Celery - 1 stalk

6. Garlic, minced - 2 cloves

7. Bay leaves - 3

8. Dried parsley - 1 tablespoon

9. Dried basil - 1 tablespoon

10. Worcestershire sauce - 1 tablespoon

11. Bacon - 8 strips

12. Chopped onion - 2 cups

13. Chopped celery - 2 cups

14. Chopped green bell pepper - 2 cups

15. Garlic, minced - 3 cloves

16. Diced tomatoes with green chile peppers (such as RO*TEL®), drained - 2 (10 ounce) cans

17. Smoked andouille sausage, sliced on the bias - 1 ½ pounds

18. White sugar - 1 ½ tablespoons

19. Salt and ground black pepper to taste - 1 ½ tablespoons

How to cook deliciously - Hawg Wild Black-Eyed Peas

1. Stage

Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.

2. Stage

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.

3. Stage

Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.

4. Stage

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.

5. Stage

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.

6. Stage

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.