by Felicia - Black Eyed Peas & Pork

Black eyed peas and pork reminds me of my family. Most often prepared with the leftover ham bone from Christmas dinner. Today I am doing it with a chunk of pork shoulder instead because that's what I have on hand but ham is what this dish traditionally calls for. I used our slow cooker but you could recreate this in a roaster with a lid and an oven set to 300 degrees fahrenheit. If this was on my menu at Revival, we would call it…

PORK IT

BLACK EYED PEAS & PORK

FEEDS 6 PEOPLE

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TO SOAK:

Black Eyed Peas - 3 cups
Cold Water - 5 cups

CROCK POT:

Soaked Black Eyed Peas
Pork Shoulder or Ham - 1 kg
Onion - 1 medium 
Garlic  - 2 cloves
Tomatoes - 2 medium 
Franks Hot Sauce - 2 tbsp
Cumin - 1 tbsp
Paprika - 1 tbsp
Bay leafs - 2
Salt - 1 tbsp

SLURRY:

Corn starch - 2 tbsp
Water - 2 tbsp

DIRECTIONS:

1. Rinse black eyed peas and check for stones. 

2. Cover black eyed peas in cold water and allow to soak in the fridge over night. 

3. The next day chop your pork or ham up into large chunks and put in the crock pot, including the bone if you have one. 

4. Mince your garlic and dice your onions and tomatoes.

5. Add all ingredients except for the slurry to the pot and mix together. 

6. Turn your crock pot on with the lid and let it cook for approximately 6 hours. 

7. Combine the slurry ingredients in a mixing bowl and beat with a whisk or fork until no lumps remain. 

8. Add the slurry mixture to your crock pot stirring while you do. Put the lid on and allow it to cook for another 15 minutes or until desired thickness for the gravy. 

9. Serve on a bed on rice.

HERE’S THE SONG THAT INSPIRED THE NAME…