Very good!

A. Leland made this dish for yesterday’s gathering down on the Farm. The recipe comes from  Barbecue Greats Memphis Style by Carolyn Wells (Pig Out Publications, Inc., 1997). 

I’ll reprint the recipe as it appears but note that all of us had questions as A. Leland talked about the recipe. What is a gallon of blackeyed peas? What does that mean? Given the instructions, and the fact that no water is called for, we assumed it meant a gallon of canned peas. We did some calculations and in the end, A. Leland used the recipe as a guide only. 

Adjustments to the recipe:

He used a little over 1 pound of homegrown, dried blackeyes (soaked overnight then rinsed). He added a couple of teaspoons Cajun seasoning to the peppers, onions, and ham as they were sauteing. After he added the blackeyes to the simmering pot of stuff, he added water to cover, and later, added more water (to his liking).

As the recipes correctly claims, this dish is great with barbecue!

BOOTHEEL BLACKEYED PEAS

3 medium fresh jalapeno peppers, chopped
3 medium onions, chopped
1 lb. ham, diced
1/2 C shortening
1 gal. blackeyed peas
2 smoked ham hocks

Brown jalapenos, onions, and diced ham in shortening until onions become translucent. Add blackeyed peas and ham hocks. Bring mixture to a boil and simmer for 2 hours. Great with any kind of barbecue!

Serves 6-8