Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried Blackeyed Peas 1 tb Chili powder
2 1/2 qt Water 1 ts Black pepper
1 lb Hog Jowls, cubed 2 ts Salt
1 c Chopped Onion 1 ts Thyme
1 t Louisiana hot sauce 1 c Rice

Soak peas in water overnight. Fry cubed hog jowls over medium heat
until they begin to brown. Add onion and continue cooking until onion
is tender. Drain off grease. In a large iron pot, combine the soaked
peas with the meat onion mixture and seasonings. Cover pan, bring
to a boil, then simmer until beans are tender, about one hour. Stir
in rice and cook without stirring 20 min. Be sure that there is
enough water in the mixture to cook the rice.

Variations: Instead of jowls, stew ham hocks in the bean mixture,
remove, cool, cut meat from the bone and return to the pot when the
rice is done.

Use smoked jowls, hocks, cubed bacon or add liquid smoke.

Instead of chili powder and hot sauce, finely chop fresh hot peppers
and a clove of garlic or two.

Substitute sage for thyme.
Submitted By JIM WELLER On 03-12-95

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