Hawg Wild Black-Eyed Peas Recipe

Name: Hawg Wild Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds dried black-eyed peas; 1 1/2 pounds smoked pork jowl, cut into 4 pieces; 1 pound tasso ham, cut into 1/2-inch pieces; 1 onion, chopped; 1 stalk celery; 2 cloves garlic, minced; 3 bay leaves; 1 tablespoon dried parsley; 1 tablespoon dried basil; 1 tablespoon Worcestershire sauce; 8 strips bacon; 2 cups chopped onion; 2 cups chopped celery; 2 cups chopped green bell pepper; 3 cloves garlic, minced; 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL(R)), drained; 1 1/2 pounds smoked andouille sausage, sliced on the bias; 1 1/2 tablespoons white sugar; salt and ground black pepper to taste

Servings: persons

2 pounds dried black-eyed peas
1 1/2 pounds smoked pork jowl, cut into 4 pieces
1 pound tasso ham, cut into 1/2-inch pieces
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
3 bay leaves
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon Worcestershire sauce
8 strips bacon
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
3 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL(R)), drained
1 1/2 pounds smoked andouille sausage, sliced on the bias
1 1/2 tablespoons white sugar
salt and ground black pepper to taste

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.

1265

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds dried black-eyed peas, 1 1/2 pounds smoked pork jowl, cut into 4 pieces, 1 pound tasso ham, cut into 1/2-inch pieces, 1 onion, chopped, and more.

Yes, Hawg Wild Black-Eyed Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hawg Wild Black-Eyed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions