I love cooking up a pot of fresh black-eyed peas with salt pork. Serve these Texas peas with fresh sliced onions and tomatoes, hot cornbread and butter. This is a great dish to cook-up on New Year’s Day. In Texas bags of fresh black-eyes are found seasonally in Central Market’s produce area.
From Patricia Mitchell’s article on black-eyed pea recipes. A heavenly meal for a Texan, a Southerner or anyone who can enjoy a meal that doesn’t necessarily include a big hunk of meat.
Ingredients
- 1 pound dried black-eyed peas
- 1/2 pound salt pork
- salt to taste
Instructions
- Wash and pick over peas. In a large saucepan or Dutch oven, cover peas with about an inch of water. With a sharp knife, make several cuts into the salt pork (almost down to the rind, but do not cut through). Push the salt pork down into the peas.
- Cover, bring to boil, reduce heat and simmer. For dried peas, cook about 1-1/2 hours, or until peas are tender. For fresh peas cook 40 – 45 minutes. During cooking, check water level and add more, if necessary. Taste, and add salt if desired.
Notes
Fresh Black-Eyed Peas
Obviously, fresh peas will cook in much less time than dried peas. The same method can be used as with dried peas, using salt pork. Just cook them until they are tender. If you are lucky enough to get a fresh “mess” of peas from someone’s garden and shell them yourself, be sure to leave plenty of “snaps” (unshelled, broken (snapped) pieces about 1-1/2 inches long) for flavor.
What do I do with the Salt Pork?
The salt pork used to season black-eyed peas never reached the table at my house when I was growing up. When I was little, my mother used to give it to me to eat. Yes, I loved it. It is probably no worse for kids than today’s junk food. The lean part of salt pork is delicious. The fat part is easily stripped away; then you can put the lean back in with your cooked black-eyes. Give the fat to the cats; they’ll fight over it.