Bacon Black Eyed Peas
This recipe comes from Our-Southern-Roots.com. It’s a southern tradition to eat Black Eyed Peas on New Year’s Day in the south. They are usually made with pork, bacon or hog jowls. Hog jowl can be thinly sliced and eaten just like bacon. It adds delicious salty pork flavor to this dish but feel free to substitute bacon. This rich, hearty comfort food dish is mildly spicy thanks to the addition of chili powder. You don’t have to be southern to partake in delicious Bacon Black Eyed Peas on New Year’s Day!
- '4 slices *bacon* (or sliced hog jowl)
- 1 medium onion chopped
- 1 16 ounce bag dried black-eyed peas (or field peas)
- 1 12 ounce can Rotel (mild, medium or hot)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 3 cups water
- n a large pot, cook bacon until cripsy. Remove bacon, crumble and save for topping the peas.
- Saute onion in the bacon drippings until tender and translucent.
- Pour rinsed (but not soaked) peas into pot, then add Rotel, salt, chili powder, pepper and water.
- Cover and cook the peas for 1 hour over medium heat until peas are tender. Top with bacon and enjoy!
Tags: bacon, black eyed peas, holiday, jowl, pig, pork, recipe, southern cooking, traditional
This post was written by Mr. B.