Category:
Side Dishes
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Click here for Grandma's Piccalilli recipe.
Easy
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.
