Black-Eyed Peas with Jalapeno Oil
Ingredients
- 1 pound dried black-eyed peas (preferably Camellia brand)
- 2 tablespoons canola oil
- 1/2 pound smoked pork sausage, thinly sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 smoked ham hocks
- 2 bay leaves
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- Jalapeno Oil, see recipe
- Baked Rice, for serving (see recipe)
Instructions
Rinse black-eyed peas thoroughly to remove excess dirt; pick over for stones. Place peas in a large bowl; cover with cold water and soak overnight. Or "quick soak" them: place peas in a large pot of cold water, bring to a boil and cook for 3 minutes. Remove pot from heat, cover and set aside for 1 hour. In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned on all sides, 4-5 minutes. Add onions and garlic. Cook, stirring frequently, until tender, about 5 additional minutes. Add soaked peas and liquid ("black-eyed pea liquor"), ham hocks and next 8 ingredients (through white pepper). Add enough cold water to cover peas by 3 inches. Increase heat to high and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until peas are tender, 1 1/2 to 2 hours. Add additional water, if needed, to keep peas from scorching. Towards the end of the cooking time, mash some of the peas against the side of the pot with a cooking spoon (this will help create a creamy consistency). Adjust seasonings if necessary. Serve over hot cooked rice with a drizzle of Jalapeno Oil or your favorite hot sauce. Serves 6-8.