Black-Eyed Peas
Black-eyed peas and cornbread are a tradition in many households on New Year’s Day.
Prep Time
10minutes
Cook Time
5-6hours
Prep Time
10minutes
Cook Time
5-6hours
Ingredients
Instructions
  1. I threw my hog jowls into a frying pan on medium heat. Once they started sizzling, I cooked each side for about four minutes.
  2. Since it took a few minutes for the skillet to heat up, I did a quick rinse of my black-eyed peas. Yes, I used dried peas. And the only “pre-soak” that happened was this minute rinse. I’m a rebel, y’all!
  3. After I finished rinsing and checking my peas, I threw some chopped bell peppers and red onions in with the hog jowl. My goal was to let the veggies get a good coat of that jowl juice but not get translucent.
  4. Throw your black-eyed peas, hog jowls, and veggies into a slow cooker. I used my 3-quart Crock-Pot. Make sure that you pour all of that jowl juice into the slow cooker! Then, I added the broth, water, salt, pepper, and olive oil. I do a 50/50 on my broth and water because I don’t want my juice to taste like chicken and overpower the jowls. I turned it on high for three hours and (IMPORTANT STEP ALERT) did not take the lid off until the three hours was up.
  5. (Sorry y’all, I forgot to take a pic of this step.) After the three hours were up, I stirred in my green of choice. This year, we went with spinach. No fresh spinach, no frozen spinach. I used canned spinach, which I drained. After stirring in the spinach pretty well, I put the lid back on and left my slow cooker alone for another two hours, still on high. When I took the lid off, a wonderful aroma hit my nose and I was ready to dive in!
Recipe Notes
  • If you decide to pre-soak your peas, then cut your cooking times in half.
  • Use the green of your choice. We used spinach this year, but any green (mustard, collard, mixed) will work.