Recipe: Daravara’s Black Eyed Peas
When my supper club headed to Daravara recently, one of Edmonton’s hippest new places to eat on 124th street, I was overjoyed to see a pork belly with black-eyed peas dish on the menu. If you ask the Alberta Pulse Growers Commission they’ll tell you that Alberta-grown pulses don’t just taste good; they’re also good for you (and they taste wonderful with pork dishes). As I devoured my dish, spooning up ever last pea on my plate, I wished I could make pulses taste this good at home. Thankfully, sometimes when you ask, you shall receive.
Chef and owner Shane Loiselle gave me the history of the dish ended up on his menu. Black-eyed peas became a lucky dish during the Civil War. During the Battle of Vicksburg in Virginia Union soldiers burned all crops except the peas. Residents discovered that the pea was the only thing left to eat; they adapted it into their diet, and black-eyed peas were considered the food of good fortune and luck.
Great as a side or served as a meal with corn bread, this is the base recipe for Shane’s pork and beans dish at Daravara.To try the full dish with pork belly and corn bread, be sure to visit Shane at Daravara for the real deal.
Daravara’s Black Eyed Peas
Recipe supplied by Chef Shane Loiselle
- 2 pounds dried black-eyed peas
- 8 ounces hog jowl or 1 large ham hocks
- 10 cups water
- 3 oz molasses
- salt, to taste
- Pick over the peas and rinse well, then soak hocks and beans in cold water overnight.
- Place ham hocks or hog jowl in large kettle with water beans and 1 tablespoon salt, bring to boil, Cover tightly, cook for 2-2 1/2 hours simmer slowly until hock starts to break down and beans become think Add more water if needed to cover peas.
- Take out hocks/jowl cool and debone return meat to pot. Finish with some salt and pepper.