Dirty Black Eyed Peas
Southern black-eyed peas slow-simmered with bacon, pickled pork, smoked ham hocks and aromatics until tender and rich.
Ingredients
- 0.5 lb raw bacon, diced
- 2 cup chopped onions
- 4 oz pickled pork meat, cubed
- 2 smoked ham hocks
- 2 tbsp chopped garlic
- 2 bay leaves
- 3 sprig fresh thyme
- 1 lb dried black-eyed peas
- 10 cup chicken stock
- 0 to taste salt and freshly ground black pepper
- 0 as needed crusty bread for serving
Instructions
- 1
In a large pan over medium heat, render the bacon until crispy, about 4-6 minutes. Add the onions and saute for 2-3 minutes. Season with salt and pepper.
- 2
Stir in the pickled pork and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black-eyed peas and chicken stock. Season with salt and pepper.
- 3
Bring to a boil and reduce to a simmer. Cook for 1.5-2 hours until the peas are tender.
- 4
Remove the pork and ham hock from the peas. Thinly slice both meats and add back. Ladle into bowls and serve with crusty bread.
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