Directions
- 1Add one pound of black eyed peas to a large pot, cover them with water, put the lid on, and let them soak overnight.
- 2Once the beans are done soaking, take the lid off, rinse them, drain them, and set them aside.
- 3Add about ten ounces of cubed pork shoulder to your pot and cook it until it's nicely seared.
- 4Add about four pieces of chopped bacon.
- 5Add one chopped onion, one chopped jalapeno, and four minced garlic cloves. Stir those and cook until the onion has a really nice color.
- 6Add one and a half teaspoons of salt, one teaspoon of black pepper, one teaspoon of garlic powder, and about a pinch of cayenne pepper.
- 7Stir this up and cook it for a couple of minutes.
- 8Add six cups of chicken broth and two bay leaves.
- 9Bring this whole thing up to a boil, then turn it down to a simmer, put the lid on it for about 30 minutes to tender up that pork.
- 10Once the 30 minutes is up, take the lid off of it and add the black eyed peas.
- 11Put the lid back on and let them simmer for about an hour to an hour and a half.
- 12When it's ready go ahead and take the lid off, give it one good stir, and maybe squish some of those black eyed peas against the side and break them up just to thicken the whole thing up.
- 13Scoop out the bay leaves, give this thing a taste, and add some Southern charm.
- 14Get the Bouya seasoning from your pocket, sprinkle some on top.
- 15Give it one more good stir, then grab a bowl with a piece of cornbread or some country white, and fill that bowl up.
- 16Grab a spoon, scoop up a big old bite, put the whole thing in your mouth.
Ingredients
- 1 pound black eyed peas
- 6 cups water
- 10 ounces pork shoulder
- 4 pieces bacon
- 1 chopped onion
- 1 chopped jalapeno
- 4 minced garlic cloves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper
- 6 cups chicken broth
- 2 leaves bay leaves
- 1 tablespoon bouya seasoning
- 1 slice cornbread or country white bread
Equipment
large potcountertop burnerwooden spoonladlebowl
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