Recipe by Bob Myers
"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)."
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dried black-eyed peas
1 1/2 pounds
smoked pork jowl, cut into 4 pieces
tasso ham, cut into 1/2-inch pieces
chopped green bell pepper
2 (10 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 1/2 pounds
smoked andouille sausage, sliced on the bias
1 1/2 tablespoons
salt and ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Hawg Wild Black-Eyed Peas
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 432
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