Ingredients: |
Ingredients: 1 pound of Dried Black Eyed Peas
2 tablespoons- vegetable oil
6 oz. Pork shoulder diced into 1/2 inch cubes
4 strips of thick bacon cut into 1/2 inch pieces
1 pound of smoked sausage cubed
1 medium onion, sliced and diced
4 cloves or garlic, sliced
1 and 1/2 teaspoons of salt
1 teaspoon of pepper
1/2 teaspoons of cayenne pepper
1 teaspoon of garlic powder
4 cups of chicken stock
2 cups of water
3 bay leaves
Hot peppered vinegar as desired
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Directions: |
Directions:1. If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
2. Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
3.When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours
4. Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl. |
This recipe for Emily's New Year's Black Eyed Peas is from