Hawg Wild Black-Eyed Peas

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."
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Original recipe yields 16 servings

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  1. Rinse and soak black-eyed peas overnight.
  2. Put peas into an 8 quart stock pot and fill with water up to about 1/2 inch above peas, bring to a simmer.
  3. Add hog jowl, tasso, celery, onion, garlic, bay leaves, parsley, basil, and Worcestershire sauce.
  4. Simmer peas for 2-3 hours.
  5. Remove the hog jowl, celery stalk, and bay leaves from peas.
  6. Cook bacon in a medium saute pan until crispy. Remove from pan, and crumble. Discard all but about 2-3 Tbsp bacon grease from pan. Saute the garlic and Trinity until the onions are tender.
  7. Add the Trinity, Rotel, crumbled bacon, and Andouille to the peas. Season with sugar, salt, and pepper.
  8. Continue simmering another 1 1/2 hours, or longer if desired.
  9. Serve with cornbread.
  10. Note: 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 sauteing the Trinity.


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