Good Luck Black-Eyed Peas

Kathryn Nutt, Lillie School

  • 2 lb dried black-eyed peas
  • 1 lb salt pork
  • 2 onions, chopped
  • 1/2 cup chopped celery (use stalk and leaves)
  • 2 cloves garlic, minced
  • 1 Tbsp salt
  • 1 tsp seasoned pepper
  • 1 Tbsp Worcestershire® sauce
  • 3 shakes of Tabasco®
  • 1/2 small hot pepper

Soak peas, covered with water, for 4 hours. At the same time the peas are put to soak, cut salt pork into pieces. Put in a large pot. Cover with 1 quart of cold water and simmer with the lid ajar for 2 hours. Remove from heat and add 1 quart cold water and let come to room temperature. When peas are ready, add to salt pork and juices and simmer for 15 minutes. Add other ingredients and continue simmering, covered, for about two hours, or until tender not mushy. This method prevents dry peas from having tough shells.

A local custom is serving chopped green onions, chopped tomatoes and chopped bell peppers as side dishes to be sprinkled on the peas.





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