Follow these steps for perfect results
butter
melted
onion
chopped
green bell pepper
seeded and chopped
smoked sausage
sliced
garlic powder
salt
pepper
black-eyed peas
canned
smoked hog jowl
cubed
water
white rice
cooked
cheddar cheese
shredded
Melt the butter in a large saucepan over medium heat.
Add the onion, bell pepper, and smoked sausage to the saucepan.
Sauté until the vegetables are softened and the sausage is lightly browned.
Season with garlic powder, salt, and pepper.
Stir in the black-eyed peas and hog jowl for flavoring.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 1 hour, or until the peas are tender.
Remove the hog jowl.
When ready to serve, stir in the cooked white rice and shredded Cheddar cheese until the cheese has melted and the rice is heated through.
Serve hot.
Expert advice for the best results
Soaking dried black-eyed peas overnight will reduce cooking time.
Adjust the amount of salt and pepper to your liking.
Serve with cornbread for a complete Southern meal.
Everything you need to know before you start
10 minutes
Can be made a day in advance; flavors meld together.
Serve in a bowl, garnished with a sprig of parsley or a dollop of sour cream.
Serve hot as a main course.
Serve with cornbread or rice.
Complements the smoky flavors.
A crisp, refreshing beer that won't overpower the dish.
Discover the story behind this recipe
Eaten on New Year's Day for good luck and prosperity.
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