Made with Grandpa Dave's or Southwest
Smoked Pork Belly
A full slab, smoked 6 to 8 hours, then crisped under the broiler. Crispy outside, melty in the middle.
Made with Grandpa Dave's
Purple Hull Pea Hummus
Southern purple hull peas simmered with bacon and Grandpa Dave's, then blended smooth.
Directions
Chop the onion and add it to a pot with the bacon. Sweat for 4 to 6 minutes; the bacon is not meant to crisp.
Add the peas, Grandpa Dave's and water. Simmer about 2 hours, until the peas are soft. Add water as needed so they do not cook dry.
Pull out the bacon and pour off most of the broth into a bowl. Keep the broth.
Blend the peas with an immersion blender or regular blender until smooth, adding broth until it reaches hummus consistency.
Let it cool. Serve on crackers, with vegetables, or however you like your hummus.
Keep cooking
More recipes
Made with Grandpa Dave's
Deviled Eggs
Six eggs, a little horseradish and 2 teaspoons of Grandpa Dave's. Liz likes hers a bit devilish.
Made with Southwest
Lizzy B's Southwest Salsa
Fifteen tomatoes, peppers and our Southwest Seasoning. Keep it in the fridge or can it for the pantry.