Hog Jowls And Black Eyed Peas Recipes

Steps:

• 1. Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
• 2. In a large dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover.
• 3. Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas covered, but not to make soup. This should be more of a thick stew consistency. Stir to prevent sticking on bottom. If it starts sticking, lower heat.
• 4. Uncover, stir in chopped onion, and continue to simmer about 30 minutes, stirring frequently, until onion is soft. Add salt and pepper to taste. You may not need much salt because hog jowl tends to be salty. But be sure to make it peppery.

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.

Steps:

• Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
• Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
• Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.

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.