New Year’s “Beans and Belly” – Good Luck with This!
Either way, this is still one of the most delicious ways to enjoy both pork belly and black-eyed peas, and could not have been happier with how this came out. Since I’m still officially on vacation I’ll keep this post brief, but I did want to mention the bean soaking seen herein.
There are many articles online about this being an unnecessary step, and technically it is, but it’s been my experience that if you soak your beans the night before, they seem to hold their shape better, as well as cook a lot faster. So I say soak, but either way, I want to wish you all a very Happy New Year, and I really hope you start 2019 off with a big bowl of “beans and belly.” Enjoy!
Ingredients for 6 portions:
For the Pork Belly:
2 pound pork belly (skin removed)
1 tablespoon kosher salt, plus freshly ground black pepper and cayenne to taste
- Roast at 200 F. for 7 1/2 hours
For the Black Eyed Pea Salad:
1 cup dried black-eyed peas, soaked overnight, drained
2 quarts fresh water
1 tablespoon kosher salt
1 bay leaf
Dressing:
2 tablespoons Dijon mustard
1/3 cup seasoned rice wine vinegar
2 tablespoon white vinegar
1/3 cup mild olive oil or vegetable oil
1 minced garlic clove
1/3 cup finely diced red onion
2 jalapeno, finely chopped
1 red bell pepper, finely diced
salt, freshly ground black pepper, and cayenne to taste
2 tablespoons chopped fresh parsley leaves
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