Type what you have

Ingredients

• ✓ pork jowl
• pinto bean
• water
• white sugar
• salt
• black pepper

Instructions

1. 1 Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.

By linemanswife

Ingredients

• ✓ pork jowl
• black pepper
• salt
• white sugar
• andouille sausage
• green chile pepper
• tomato
• garlic
• green bell pepper
• celery
• onion
• bacon
• worcestershire sauce
• basil
• parsley
• bay leaf
• garlic
• celery
• onion
• tasso ham
• black-eyed pea

Instructions

1. 1 Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
2. 2 Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
3. 3 Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
5. 5 Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
6. 6 Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.

By Bob Myers