Spicy Southern Black-Eyed Peas

  • 1 lb dried black-eyed peas
  • 4oz salt pork, (rind removed, diced) or thick bacon or hog jowl
  • 1 cup onion, chopped
  • 6 cloves garlic, minced
  • 1 – 2 cups diced cooked ham
  • 2 stalks celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 Tbsp Creole or Cajun seasoning mixture
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper
  • ground hot pepper, optional and to taste

Follow package directions, soak peas over night or cover with water, boil for 2 minutes, then let stand for 1 hour, drain.

Meanwhile, in a small skillet, saute’ diced pork with onion until onion is browned.  Combine salt pork and onions with drained peas and remaining ingredients;  Add water just to cover.  Simmer for about 1  1/2 – 2 1/2 hours or until tender, checking and adding a little more water if necessary.  Taste and adjust seasonings. 

Serving suggestions include: hot boiled rice, spinach or collard greens and freshly baked skillet cornbread.

This recipe was found at About.com

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