Do you like dried beans and peas? Here in the south we were definitely raised eating them. Those along with fresh greens such as collards, mustard, turnips etc.
I remember watching my grandma cooking them on her wood stove. It was so hot and I can hear the wood burning and crackling now. That stove cooked some of the best food I'd ever put into my mouth.
When we were children we were made to eat lots of vegetables and things that were good for us. I remember fruit wasn't as abundant then as it is now, so it was quite the delicacy. We would all get so excited over there at Christmas time. Granddaddy would go to the local grocery and order box after box of fruit along with nuts and a little candy to give to all the family at that joyous time.
Excuse me I went down memory lane, food can do that you know remind you of good times with special people. Speaking of that I miss my mama so much and she was such a good cook. It was second nature to her fixing a meal at a moment's notice. I spent most of my time as a child standing and watching her work her magic in the kitchen. I started this post when mama was still living a few years ago and found it the other day in the draft menu. So "Dot" here's to you! Cooking Black-Eyed Peas.
Black-Eyed Peas and Pork
Hog Jowls, Thick Sliced Bacon, or Fat Back for seasoning.
Open the bag look carefully for bad beans and little rocks in the bag. Yes, I've found rocks and they could break a tooth if not found. Wash the beans and place in a large bowl or pot filled with twice as much water as you think you might need. The peas will hydrate and swell quite a bit. Soak your peas in the water overnight or for several hours. Add more water if they use all of it.
Slow Cooker/Crock Pot Way
I'm going to put mine into a crock pot tonight because I soaked them today. **Update** Since I started making this recipe I have since learned that if you are cooking your dried beans or peas in the slow cooker you don't have to hydrate and swell.** Cook on low overnight. Low so that they can hydrate and swell.
You may put a piece of hog jowl, a few pieces of fat back or bacon in the pot to cook with them or when they have cooked you could also slice and fry or bake the hog jowl, bacon or fat back. Set aside and eat if you wish. Use a little of the pan drippings to season the peas along with salt and pepper.
Traditional Way
Pre-Soak
Place in pot cover to just above peas with water. Place meat in pot with beans or cook meat and add drippings later. Bring to a boil turn down to a simmer, cover with lid and check at 30 minutes for tenderness. Cook checking frequently for tenderness. Season with salt and pepper.
Another Method of Cooking
Dot's Quick Black-Eyed Peas
If you forget to soak your black-eyed peas do what my mama "Dot" does.
1.) Cover peas with water in pot, bring to a boil, turn off the stove eye, cover with lid. Let them set for a few minutes up to 15 if you wish. How ever long you leave them make sure they have stopped boiling before going to next step...
2.) Remove lid, bring to a boil again, turn off stove eye, cover with lid, then
after they stop boiling...
3.) Remove lid, bring to a boil for the third time, turn off stove eye, cover with lid....then...
After the peas have stopped boiling, lift lid test for doneness. Season with meat drippings, salt and pepper.
A super easy way to cook them.
Enjoy!
Never Miss a Recipe
Connect with me on Social Media below:
All Recipes Shared Here Are For Personal Use Only. It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking http://www.dollyiscooking.com/