Local caterer Suzette Lane’s recipe for New Year’s Black-eyed Peas and Hog Jowl

Local caterer Suzette Lane’s recipe for New Year’s Black-eyed Peas and Hog Jowl

Herald Reports

Local caterer Suzette Lane’s recipe for New Years Black-eyed Peas and Hog Jowl

2 – pounds of dried black-eyed peas

8 – ounces of hog jowl or ham hocks

6 cups of water or enough to cover beans

1 – large onion chopped

½ teaspoon crushed red pepper

¼ teaspoon sugar or to taste

salt to taste

(adding salt to beans at the beginning of cooking will make them tough)

Rinse and pick through dried beans well, then soak in cold water overnight. Bring peas to a boil next day and cook for 1-½ hours.

Drain Peas.

Then add chopped onion, hog jowl, crushed red pepper, sugar and salt to taste with enough water to cover peas.

Cover tightly and simmer peas gently for 2 hours or until peas are tender.

Enjoy for Good Luck in the New Year!