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Smoked black-eyed peas with smoked neck-bones & cracklings

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Ingredients

4 cans Black-eyed Peas Soaked and rinsed
1 Spanish Onion Diced
4 Celery Stalks Diced
2 Carrots Diced
Half Red Bell Pepper Diced
8 Cloves Garlic Minced
Half Tomato Diced
1 Knob Butter
Whole Smoked Pernil Drippings Fat removed. If no drippings are available, use 1 packet of ham flavoring/pork bouillon & enough water to cover the beans. If no ham/pork flavoring, a packet of lipton onion soup will suffice.
Cracklings Made from skin of a pork shoulder. If cracklins are unavailable, a hearty thick-cut bacon will work well.
8-10 Smoked Neckbones Each roughly the size of the horizontal length the knuckles of your hand. Other smoked meats for flavoring (hocks, tails, etc) tend to have considerably more fat but are just as effective.
1 Tbs Dried Oregano
1 Large Bay Leaf
1 Tbs Dry Thyme
1/2 Tbs Red Pepper Crushed
To Taste Salt and Pepper

Smoked black-eyed peas with smoked neck-bones & cracklings

Cuisine:
  • Medium

Ingredients

Description

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Directions

1
Done

In a large pot on med high heat, melt butter. If using chopped bacon, render bacon until very crisp & then remove bacon.

2
Done

Add half of the diced/minced veggies, sautée until soft & translucent.

It is recommended to Dice the veggies with:

3
Done

Add tomato & sautée, and cook for 2 minutes.

4
Done

Add beans & stir well to combine, cooking & stirring for a few minutes.

5
Done

Add neck bones, stirring well to combine.

6
Done

Begin to deglaze with the drippings, adding a little at a time until all is added. Then add seasonings.

7
Done

When beans begin to boil, transfer to the smoker, slightly off the flame & loosely covered in aluminum, allowing to simmer & smoke at ~ 250° for 2.5 - 3 hours (you can use mesquite & sugar maple). Check periodically, stirring & adding drippings/water/stock/broth if necessary.

(If not using the smoker, reduce stove top heat to a med low simmer, allowing beans to cook and thicken to desired consistency)

8
Done

Ten minutes before beans are done, sautée remaining diced veggies in butter or oil until translucent, then add to the pot.

Professionals recommend to use Garlic Press:

9
Done

Remove beans from heat & stir in chopped cracklins at the very end so that they don't become waterlogged during cooking & lose their flavor.

10
Done

Garnish with parsley or with long hot peppers.

11
Done

Serve with white or brown rice, and always with buttery cornbread.

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Basic Pork Rub
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