Black-Eyed Peas With Pork

Name: Black-Eyed Peas With Pork
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 8 servings
Cuisine: Southern,American
Ingredients: 1 pound dried black-eyed peas; 8 to 12 ounces boneless pork shoulder, or pork butt, cut into small pieces; 1 tablespoon vegetable oil; 4 strips bacon, diced; 1 cup chopped onion; 1/2 cup chopped celery; 3 cloves garlic, minced; 3 to 4 cups chicken broth, unsalted or low-sodium; 1 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1 to 1 1/2 cups water, or to cover; 1/2 teaspoon Cajun or Creole seasoning

A flavorful Southern dish combines black-eyed peas simmered with pork shoulder and bacon, perfect for a New Year's Day celebration or any meal.

⭐ 4.1 (19 reviews) Prep: 25 minCook: 140 minTotal: 165 minYields: 8 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Southern American

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Instructions

Soak black-eyed peas in cool water for 6 hours or overnight.
Rinse and drain the peas thoroughly, then set aside.
Sear pork pieces in oil in a Dutch oven over medium-high heat until browned.
Add bacon and cook for 2 minutes, stirring.
Stir in onion and celery; cook for 5 to 7 minutes until bacon is done and onion is lightly browned.
Add garlic and cook for 1 minute.
Add 3 cups chicken broth, garlic powder, black pepper, and cayenne; bring to a boil. Reduce heat to low and simmer for 45 minutes, or until pork is fork-tender.
Add drained black-eyed peas and 1 to 1 1/2 cups water to cover. Cover and simmer for 1 to 1 1/2 hours until peas are tender but hold their shape, adding more broth if needed to keep them covered.
Season with Cajun or Creole seasoning and salt to taste.

Nutritional Info (per serving)

Calories: 381 kcal

Carbohydrate: 39 g

Cholesterol: 46 mg

Fiber: 7 g

Protein: 27 g

Saturated Fat: 5 g

Sodium: 234 mg

Sugar: 6 g

Fat: 14 g

Unsaturated Fat: 0 g