Aunt Sally's Black-Eyed Peas
A recipe from Chef Donald Link's past
6–8 ×
1 lb. Dried Black-eyed peas, soaked overnight
2 Tbsp. Vegetable Oil
4 Oz. Fatty Pork (such as shoulder or boneless ribs) cut int 1/2-inch cubes
1 ½ Tsp. Salt
½ Tsp. Garlic Salt
1 Tsp. Ground Black Pepper
½ Tsp. Cayenne Pepper
1 Medium Onion, minced
6 Garlic Cloves
2 Oz. (about 4 strips) smoked bacon, cut into 1/2-inch cubes
5 Bay leaves
My Aunt Sally’s method for cooking fresh and dried beans came straight from her father, my granddad—as did my own method. The goal here is for the finished dish to have a creamy consistency. I love how black-eyed peas break down to create that delicious creamy sauce that pairs so well with rice and cornbread.
1. Heat the oil in a large pot over medium-high heat. When the oil is very hot, add the pork cubes and cook until browned on all sides, 4 to 5 minutes. Add the salt, garlic salt, garlic powder, pepper, cayenne, onion, garlic, add bacon and cook, stirring, an additional 4 to 5 minutes, until the onion begins to soften and the entire mixture is coated with spices. Add the water and bay leaves, bring to a boil, then cover, reduce the heat, and simmer gently for about 1 ½ hours, or until the pork is tender and begins to fall apart. Drain the soaked beans and add them to the pot. Cook for 1 to 1 ½ hours more, until the beans begin to soften.
2. At this point the mixture should still be a little loose or watery. With the back of a spoon, mash some of the beans against the side of the pot. This will give the beans a creamier, thicker consistency. You can also boil them for a few minutes at full heat to evaporate some of the liquid, watching carefully to make sure they don’t scorch.
3. Consider serving these black-eyed peas over Crusty Cornbread or alongside grilled or fried pork chops, or simply serve them with rice (and hot sauce) as a meal of its own.
Recipe from Donald Link's Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook.
