Cowpeas with pancetta and herbs
Recipe type: Main
Although cowpeas are traditionally seasoned with salt pork, I prefer the flavor and simplicity of diced pancetta. Both salt pork and pancetta are types of cured pork belly.
  • 1 lb dried cowpeas (red cowpeas, such as Red Bisbee or Red Ripper, preferred)
  • 5 oz diced pancetta (I use Busetto Foods, which is gluten free and available diced)
  • 1/4 cup chopped fresh parsley
  • 2 sprigs fresh thyme
  1. Soak cowpeas at least 4 hours in about 8 cups water. Drain water and rinse well.
  2. Add cowpeas, pancetta, and fresh herbs to a heavy-bottomed pot. Add water to cover, plus an additional inch of water on top. Bring to a boil.
  3. Once cowpeas begin boiling, cover and reduce to low heat. Simmer cowpeas for 45 minutes to an hour, until desired tenderness is reached. Season to taste.
If desired, top beans with onions, tomatoes, and fresh parsley. Cooked greens and gluten free cornbread or corn muffins make excellent companions.
Recipe by Mother of a Hubbard at