Black Eyed Peas & Pork

8

Ingredients

• 1 lb. black eyed peas
• 1/2 lb. pork jowl, diced
• 4 cloves garlic
• 1 onion
• 1 carrot
• 1 teaspoon dried thyme
• 2 teaspoons salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes

Directions

1. Place black eyed peas in a saucepan. Cover with water and bring to a boil. After boiling, reduce heat to simmer and cook for 5 minutes. Remove from heat and set aside.
2. Place diced pork jowl in a Dutch oven. Cover and cook for 5 minutes, stirring frequently.
3. Peel onion and dice carrot. Peel garlic and lightly mash, then mince garlic.
4. Add onion and diced carrots to Dutch oven. Cook for 6-8 minutes. Add garlic and cook for an additional 2 minutes.
5. Add black eyed peas to Dutch oven and cover with water. Add thyme, ground black pepper, oregano and red pepper flakes. Stir together and bring to a boil. After boiling, reduce heat medium, cover and let cook for 1 hour.
6. Remove lid, and cook for an additional 30-45 minutes, until peas are tender. Once peas are tender, season with salt, stir together and enjoy!