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Prep time
10 minutes
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Cook time
1 hour
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Serves
4
Author Notes
Black-eyed peas are a type of legume that is often eaten as a traditional New Year’s Day dish in the southern United States. They are believed to bring good luck and prosperity in the coming year.
This recipe combines black-eyed peas with two types of pork: bacon and pork shoulder. The bacon is used to add flavor to the dish, while the pork shoulder is used to add protein and richness. The black-eyed peas are simmered in a mixture of chicken broth, onions, and garlic, and seasoned with salt, pepper, and a bay leaf. The dish is finished off with a touch of cayenne pepper for a slight kick of heat.
This hearty and flavorful recipe is perfect for a comforting winter meal. It’s easy to make and can be served with a variety of side dishes, such as cornbread, collard greens, or rice. Whether you’re looking to bring good luck in the new year or simply enjoy a delicious and satisfying meal, this recipe for black-eyed peas with bacon and pork is sure to be a hit. —justrecipes
Ingredients
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1 pound
dried black-eyed peas
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4 cups
water
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1
medium onion, diced
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2
cloves garlic, minced
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2 tablespoons
olive oil
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1
bay leaf
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2 sprigs
of fresh thyme
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1
ham hock (optional)
Directions
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Rinse the black-eyed peas and pick out any stones or debris.
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In a large pot, add the water, black-eyed peas, onion, garlic, olive oil, salt, pepper, bay leaf, and thyme. If using a ham hock, add it to the pot as well.
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Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the peas cook for 1 hour, or until they are tender.
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Remove the bay leaf and thyme sprigs before serving. If using a ham hock, remove it from the pot and shred the meat before adding it back to the pot.
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