Black Eyed Joe’s Black Eyed Peas.
2 TBS Bacon Grease
1 pound dry black eyed peas
1 pound ham cut into cubes (way better if this is home made whole baked city ham, not the store bought spiral cut business)
8-10 cloves garlic (Use garlic press to get it fine)
1 white onion chopped
1 red bell pepper chopped
8 celery stalks chopped
4 cups pork or chicken stock
4 cups water
1 packet Goya Sazon seasoning
1 TBS Sweet BBQ Rub
Large ham hock or ham bone
1 TBS Cooking Oil
1 TBS Sugar
½ tsp Cayenne Pepper
Soak beans overnight in dutch oven covered at least by 1” of water. Do not question this.
Defrost pork or chicken stock
In bacon grease, saute onions, bell pepper and celery until almost translucent. Then add garlic. If you don’t have bacon grease, find bacon grease. It’s a big deal.
Add peas, Goya seasoning, sweet BBQ rub and about 4 cups pork or chicken or pork stock and then enough water to cover beans. Usually takes about 4 cups stock and 4 cups water.
Add Sugar, oil and cayenne.
Add ham hock or ham bone. This one was from a big ham we had from November that I’d frozen and saved.
Bring to boil.
Once boiled, turn heat to medium low and simmer uncovered for about 3 hours. Key seems to be cooking them longer than you think you should. They start to break down a bit and get creamy.
Stir to avoid burning. Add water if necessary.
*Uncle Paul says that cayenne takes away the dirt taste. Do not argue.
*You add the sugar and the oil because that’s how we do it down here. Again, do not question.
This fills up about ⅔ of big Crueset dutch oven.