Black-Eyed Peas with Grandma's Piccalilli


Black-Eyed Peas with Grandma's Piccalilli


For 8 Person(s)


  • 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

  1. 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. 
  2. Let the peas cool in the broth, then drain and reserve the broth. 
  3. Cut the meat into bits, discard the fat and return to the peas. 
  4. 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. 
  5. 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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