Ingredients
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4 cans Black-eyed PeasSoaked and rinsed
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1 Spanish OnionDiced
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4 Celery StalksDiced
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2 CarrotsDiced
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Half Red Bell PepperDiced
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8 Cloves GarlicMinced
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Half TomatoDiced
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1 Knob Butter
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Whole Smoked Pernil DrippingsFat 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.
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CracklingsMade from skin of a pork shoulder. If cracklins are unavailable, a hearty thick-cut bacon will work well.
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8-10 Smoked NeckbonesEach 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.
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1 Tbs Dried Oregano
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1 Large Bay Leaf
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1 Tbs Dry Thyme
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1/2 Tbs Red PepperCrushed
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To Taste Salt and Pepper
Description
Directions
1
Done
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In a large pot on med high heat, melt butter. If using chopped bacon, render bacon until very crisp & then remove bacon. |
2
Done
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Add half of the diced/minced veggies, sautée until soft & translucent. It is recommended to Dice the veggies with: |
3
Done
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Add tomato & sautée, and cook for 2 minutes. |
4
Done
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Add beans & stir well to combine, cooking & stirring for a few minutes. |
5
Done
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Add neck bones, stirring well to combine. |
6
Done
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Begin to deglaze with the drippings, adding a little at a time until all is added. Then add seasonings. |
7
Done
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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
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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
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10
Done
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Garnish with parsley or with long hot peppers. |
11
Done
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