Ingredients:
- 1 (1-pound) package Camellia Brand Blackeye Peas
- 2 tablespoons vegetable oil
- 1 pound pickled pork, cubed to ½ inch
- 1 large onion, chopped
- 1 large green bell pepper
- 3 stalks celery, chopped
- 4 cloves garlic, chopped
- 1 tablespoon tomato paste
- 10 cups lightly salted water or chicken broth
- 2 bay leaves
- Salt, pepper and/or hot sauce, to taste
- Hot cooked rice
- Hot buttered French bread
- 1 bunch green onions, sliced
Directions:
- Rinse and sort peas. (Optional: Soak beans using your preferred method.)
- Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
- Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
- If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
- Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.
View Comments (4)
What is pickled pork and where would I find it?
It's readily available in South Louisiana, but can be hard to find outside this area. Alton Brown has a good recipe if you want to make your own - it takes 72 hours to pickle the meat. Smoked ham is not a subsitute.
Thanks! I actually found a reference to a Savoi's Cajun brand packaged pickled pork in a Brookshire's online ad. Our stores here in North Louisiana have started carrying some of that line, so there is hope!
YUM! Just finished making this dish and it's DELISH! Ready for our good luck to kick in now. :-)