Black-Eyed Peas with Grandma's Piccalilli
Category:
Easy
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PrintIngredients
For 8 Person(s)
Recipe
- 2 pounds fresh black-eyed peas
- 1/2 pounds smoky peppered bacon OR
- 2 meaty ham bones
- 1 onion, quartered and each quarter studded with one clove
- 2 bay leaves
- Small handful freshly snipped oregano and/or savory or thyme
- Salt, to taste
- 3 tablespoons tequila reposado or smoky mezcal (optional)
- Grandma's Piccalilli
- Chopped green onions, as garnish
- Chopped fresh jalapeños, as garnish
Black-Eyed Peas with Grandma's Piccalilli Directions
- Place the black-eyed peas, bacon, onion, bay leaves, oregano and salt in a heavy pot and add water to cover. Bring to a boil, then simmer for about 25 minutes—adding the tequila or mezcal toward the end of cooking.
- Let the peas cool in the broth, then drain and reserve the broth.
- Cut the meat into bits, discard the fat and return to the peas.
- Pour enough of the piccalilli (most of it) over the black-eyed peas and simmer for about 12 minutes—adding a small amount of reserved broth, if needed.
- Serve in warm bowls accompanied by corn bread, and top the peas with the chopped green onions and peppers, if desired.
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