Best 7 Black Eyed Peas With Bacon And Pork Recipes

BLACK-EYED PEAS WITH PORK

Steps:

• Put the black-eyed peas in a large bowl or pot and cover them completely with cool water. Soak the black-eyed peas for 6 hours or overnight.
• Rinse and drain the black-eyed peas several times. Set them aside.
• In a large Dutch oven or stockpot over medium-high heat, sear the pork pieces in the vegetable oil until browned.
• Add the bacon to the pot and cook , stirring, for 2 minutes.
• Add the onion and celery and continue cooking, stirring, for 5 to 7 minutes, or until the bacon is cooked and the onion is lightly browned.
• Add the garlic and cook for 1 minute.
• Add 3 cups of the chicken broth and the garlic powder, black pepper, and cayenne. Bring it to a boil. Reduce the heat to low and simmer for 45 minutes or until the pork pieces feel fork tender.
• Add the drained black-eyed peas to the pot along with 1 to 1 1/2 cups of water to cover. Put the lid on the pot and simmer for about 1 to 1 1/2 hours, or until the peas turn tender but retain their shape. Add more chicken broth as necessary to keep the peas covered while they cook.
• Taste and add the Cajun or Creole seasoning and salt, as needed.

BLACK EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, place in a large pot and cover with about 4 inches of water. Soak overnight, then drain and rinse.
• If you do not have the time to soak peas overnight, you can quick-soak them instead. Place peas in a pot with water and bring to a boil. Cook for 2 minutes, remove from heat, cover pot and set aside for 1 hour. Drain and rinse.
• In a large pot over medium-high heat, heat oil and add pork. Cook on all sides for about 4-5 minutes until browned.
• Add bacon, onion and garlic and cook for another 6-8 minutes until lightly browned.
• Season with salt, black pepper, cayenne and garlic powder and coat the mixture. Cook for a further 2 minutes until fragrant.
• Add stock, water and bay leaves and bring to a boil. Once boiling, reduce heat and simmer, covered, for about 30 minutes.
• Once the pork is cooked and beginning to break apart, remove the lid and add the soaked peas. Shimmer, uncovered, for about 1 - 1½ hours until peas are cooked and very soft.
• Season to taste and add some hot pepper vinegar, if you wish, before serving!

SLOW COOKER BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
• Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
• Cover and cook on Low until peas are tender, 4 to 6 hours.

BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
• Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

BLACK-EYED PEAS WITH BACON

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water. Soak the beans overnight, then drain and rinse. Alternatively, you can "quick-soak" the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour. Drain and rinse the beans.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Cook until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
• Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix. This will break up some beans and give them a creamier consistency. Alternatively, you can purée 1 cup of the beans and broth in a blender or a food processor, then return to the pot. Taste for seasonings, add hot pepper vinegar, as desired, and serve.

BLACK-EYED PEAS WITH PORK AND GREENS

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
• Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
• Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
• Pour cold water and black-eyed peas into pork mixture; increase heat to high.
• Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
• Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
• Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
• Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.