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Black-Eyed Peas and Hog Jowl or Ham Hocks

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Use ham hocks or hog jowl in this basic black eyed pea recipe, also known as Hoppin' John.

Ingredients:

  • 2 pounds dried black-eyed peas
  • 8 ounces hog jowl or 2 small to medium ham hocks
  • 6 cups water water
  • 1 large onion, coarsely chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon sugar
  • salt, to taste

Preparation:

Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add whole onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Serve with hot cooked rice and cornbread. Serves 8.


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