Anyways, so then I continue to think about my blackeye peas and hog jowl, and then I keep thinking about soup because it is so cold outside. And all this keeps swirling in my head like the tornado scene from Wizard of Oz. (scary being inside my head isn't it?!)
2 cans of blackeye peas
7-9 pieces of hog jowl bacon, skinless
1 medium onion, chopped
1 C. water
⅓ to ¼ C. tomato diced
⅛ tsp. black pepper
¼ tsp. dried oregano
½ tsp. dried basil
⅛ tsp. dried cilantro
1 tsp. vinegar
pepperonci, chopped, optional for garnish
Fry bacon in pan until brown.
Saute onion in bacon grease for a few minutes,until tender.
Remove from heat and gently mash some of the peas to thicken up soup as desired.
I am not sure why there is this division of people who either love blackeye peas or hate them. I loved them. I don't know if it was all the bacon grease or what, but I didn't have any kind of dislike of the blackeye peas. My husband suprisingly ate two bowls at one sitting, and my husband is not a soup kind of guy, at all! I don't know if it was the meat that was a seller for him or the combination of spices, but he really liked this soup.