Hawg Wild Black-Eyed Peas

Name: Hawg Wild Black-Eyed Peas
Prep time: 30 min
Cook time: 230 min
Total time: 740 min
Ingredients: 2 pounds dried black-eyed peas; 1.5 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®), drained; 1.5 pounds smoked andouille sausage, sliced on the bias; 1.5 tablespoons white sugar; salt and ground black pepper to taste

5.0

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4 Reviews

3 Photos

This is my own variation on the traditional New Year's meal, but really takes it up a notch. I usually end up making it a lot each winter. If word gets out to friends that I'm making this, I don't have leftovers. Serve with corn bread. I sometimes use some of the hog jowl instead of bacon. Slice it thin and then chop into small pieces, and just leave it in the pan while cooking the Trinity (onion, celery, and bell pepper).

Submitted by Bob Myers

Updated on February 8, 2023

Prep Time:

30 mins

Cook Time:

3 hrs 50 mins

Additional Time:

8 hrs

Total Time:

12 hrs 20 mins

Servings:

Yield:

16 servings

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Ingredients

2 pounds dried black-eyed peas
1 ½ 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®), drained
1 ½ pounds smoked andouille sausage, sliced on the bias
1 ½ tablespoons white sugar
salt and ground black pepper to taste

Directions

Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
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.
Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
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.
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.
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.

Nutrition Facts (per serving)

712	Calories
48g	Fat
42g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 712
% Daily Value *
Total Fat 48g	62%
Saturated Fat 17g	85%
Cholesterol 81mg	27%
Sodium 947mg	41%
Total Carbohydrate 42g	15%
Dietary Fiber 8g	27%
Total Sugars 7g
Protein 29g	57%
Vitamin C 21mg	23%
Calcium 102mg	8%
Iron 6mg	33%
Potassium 1037mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.