Hawg Wild Black-Eyed Peas
Description
Ring in the New Year with a bowl of black-eyed peas that have simmered with bacon, pork sausage, and tasso ham for a smokey and hearty meal. Serve with cornbread.
Ingredients
•
2 pounds dried black-eyed peas
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1 1/2 pounds smoked pork jowl, cut into 4 pieces
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1 pound tasso ham, cut into 1/2-inch pieces
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1 onion, chopped
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1 stalk celery
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2 cloves garlic, minced
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3 bay leaves
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1 tablespoon dried parsley
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1 tablespoon dried basil
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1 tablespoon Worcestershire sauce
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8 strips bacon
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2 cups chopped onion
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2 cups chopped celery
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2 cups chopped green bell pepper
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3 cloves garlic, minced
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2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), drained
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1 1/2 pounds smoked andouille sausage, sliced on the bias
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1 1/2 tablespoons white sugar
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salt and ground black pepper to taste
Directions
1
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
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
Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
4
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
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
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.