Black Eyed Peas with Country Ribs
Description
Enjoy this timeless dish that starts with a pre-soak for the black-eyed peas before they mingle with tender pork shoulder in a slow stovetop simmer. Perfect as a New Year's recipe to invite good luck into your home, it also shines for cozy Sunday dinners that bring everyone together with its warm, satisfying flavors.
Shopping List
Aromatics
Herbs & Spices
Cooking Instructions
First Thing's First!
Presoak the Beans
Spread the beans out on a baking tray and comb through, discarding any debris or broken ones. In a large bowl, add the beans and fill with water, then set aside to soak for at least 4 hours. You can also soak overnight if preferred.
If you are pressed for time, you can use the 'hot soak' method which takes about an hour.A Note About Stock
Do you make your own chicken stock? Have you seen our very own Homemade Rotisserie Chicken Stock recipe? If you aren't making your own stock at home, and controlling your own ingredients, then you are missing out!
Mise En Place!
Start with a Dutch Oven over medium-high heat and arrange the salt pork in a single layer to render while you finish prepping.
- Mince the garlic cloves and set aside.
- Dice the onion and set aside.
- Cut the pork shoulder into bite-sized 1/2-inch cubes and set aside.
Happy Cooking!
To the Dutch oven, remove the salt pork and set aside. Add the pork and brown on all sides, then remove and set aside.
To the empty pot, add the onion and sauté until softened, about 5-6 minutes. Then add the garlic, black pepper, and cayenne pepper, and bloom for 30 seconds, or until you smell the garlic.
Add the stock, water, and bay leaves to the pot and give a good stir. Turn the heat up high to boil.
While the pot is coming up to boil, check on the soaking bowl. Remove and discard any beans that are floating. Drain the beans into a colander, rinse the beans thoroughly, and add finally add them directly to the pot and give another stir.
Once the pot is boiling, lower the heat to simmer, covered, for 1 hour, stirring occasionally.
Add the browned pork to the pot, give another stir, and simmer for another 30 minutes.
Bon Appétit!
Pick out and discard the bay leaves and pieces of salt pork. Taste a few beans to make sure they are cooked through, and if necessary, adjust the seasoning with salt.
You may not need salt at all, depending on quality of the salt pork!Grab a ladle and scoop a few ladles of beans into a bowl. Using the bottom of the ladle or a potato masher, smash the beans, then add back to the pot and stir through. This will give the dish a creamier consistency, which improves the bite.
Divide into bowls and serve warm. This recipe stores for a few days. This dish pairs really well with our Southern Skillet Cornbread recipe.
Equipment
Dutch Oven
Note
References: River Road Recipes (The Junior League of Baton Rouge)
