hawg wild black-eyed peas

Ingredients

• Servings: 16
• 2 pounds dried black-eyed peas
• 1 1/2 pounds smoked lamb 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 1/2 pounds smoked andouille sausage, sliced on the bias
• 1 1/2 tablespoons white sugar
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 50 mins

Ready Time: 12 hrs 20 mins


• 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 lamb 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 lamb 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.