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Aunt Sally's Black-Eyed Peas

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"During our Katrina evacuation, I went to see my aunt Sally, my mom's sister, in Sulphur. It was the first time I'd seen her in a while, and it was restorative to spend time together — and to be greeted by a table laden with cornbread, fried shrimp, and black-eyed peas. Those familiar dishes, which I rarely see outside of this area, lifted my spirits. As these foods usually do in the right time and place, they made everything seem normal and safe for me, and this was definitely one of those times that I needed to feel normal and safe. Aunt Sally's method for cooking fresh and dried beans came straight from her father, my grandad — as did my own method. As with Stewed Lima Beans, 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."

List of Ingredients

â—¦ 1 pound dried black-eyed peas, soaked overnight
â—¦ 2 tablespoons vegetable oil
â—¦ 4 ounces fatty pork (such as shoulder or boneless ribs), cut into ½ inch cubes
â—¦ 1 ½ teaspoons salt
â—¦ ½ teaspoon garlic salt
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon cayenne pepper
â—¦ 1 medium onion, minced
â—¦ 6 cloves garlic, sliced
â—¦ 2 ounces (about 4 strips) smoked bacon, cut into ½ inch cubes
â—¦ 7 cups water
â—¦ 5 bay leaves


Recipe

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, and 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 begins begin to soften. 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.

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.

Serves 6 to 8