1 lb dried blackeyed peas
2 1/2 quart water
1 lb hog jowls, cubed
1 cup chopped onion
1 teaspoon louisiana hot sauce
1 tablespoon chili powder
1 teaspoon black pepper
2 teaspoon salt
1 teaspoon thyme
1 cup rice
Soak peas in water overnight. Fry cubed hog jowls over medium heat until they begin to brown. Add onion and continue cooking until onion is tender. Drain off grease. In a large iron pot, combine the soaked peas with the meat & onion mixture and seasonings. Cover pan, bring to a boil, then simmer until beans are tender, about one hour. Stir in rice and cook without stirring 20 min. Be sure that there is enough water in the mixture to cook the rice.
Variations: Instead of jowls, stew ham hocks in the bean mixture, remove, cool, cut meat from the bone and return to the pot when the rice is done.
Use smoked jowls, hocks, cubed bacon or add liquid smoke.
Instead of chili powder and hot sauce, finely chop fresh hot peppers and a clove of garlic or two.
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