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Spicy Southern Black-Eyed Peas

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B6, H, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 pound dried black-eyed peas

    2. 4 ounces salt pork, rind removed, diced, or thick bacon or hog jowl, diced

    3. 1 cup chopped onion

    4. 3 to 4 cloves garlic, minced

    5. 1 to 2 cups diced cooked ham

    6. 2 ribs celery, diced

    7. 1/2 red bell pepper, diced, optional

    8. 1/2 green bell pepper, diced, optional

    9. 1 tablespoon Creole or Cajun seasoning mixture

    10. 1/2 teaspoon salt, or to taste

    11. 1/4 teaspoon pepper

    12. ground hot pepper, optional, to taste

    Instructions Jump to Ingredients ↑

    1. Following package directions, soak the black-eyed peas overnight or cover with water, boil for 2 minutes, then let stand for 1 hour. Drain.

    2. Meanwhile, in a small skillet, sauté the diced salt pork with onion until onion is browned.

    3. Combine salt pork and onions with the drained peas and remaining ingredients; Add water just to cover. Simmer for about 1 1/2 to 2 1/2 hours, or until tender, checking and adding a little more water if necessary. Taste and adjust seasonings.

    4. Serve with hot boiled rice, spinach or other greens, and freshly baked skillet cornbread.

    5. Serves 6 to 8.

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