Black Eyed Peas
- 1/2 lb. hog jowl, chopped (may substitute bacon or ham)
- 2 tablespoons bacon grease or oil
- 1 lb dry black eyed peas
- 1 onion, chopped
- Salt and pepper to taste
Wash and sort black eyed peas, removing an hulls or stones. Drain well, set aside.
In large Dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover.
Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas covered, but not to make soup. This should be more of a thick stew consistency. Stir to prevent sticking on both. If it starting sticking, lower heat.
Uncover. stir in chopped onion, and continue to simmer about 30 minutes, stirring frequently until onion is soft. Add salt and pepper to taste. You may not need much salt because hog jowl tends to be salty.