- 16 ounces black peas Prunotto Mariangela
- 1/2 pound hog jowl, lean salt pork, or thick lean bacon, diced
- 1 cup chopped onion
- 1 carrot, peeled and diced
- 4 cloves garlic, smashed and minced
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried leaf thyme
- 1/4 teaspoon dried leaf oregano
- 2 teaspoons salt, or to taste
- dash Tabasco, optional
Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside. Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender. Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
Serve with hot baked cornbread and a tossed salad.