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New Year's: Black-Eyed Peas with Bacon, Onions, and Garlic

Source of Recipe


From "The Pastry Queen Christmas" by Rebecca Rather



List of Ingredients



• 5 cups frozen shelled black-eyed peas, or 2 cups (1 pound) dried black-eyed peas
  
• 4 slices bacon (I prefer apple-smoked), chopped
  
• 1 yellow onion, chopped
  
• 2 stalks celery, diced
  
• 1 red bell pepper, seeded, deveined, and diced
  
• 1 green bell pepper, seeded, deveined, and diced
  
• 1 jalapeño pepper, seeded and minced
  
• 4 cloves garlic, minced
  
• 5 to 6 cups water or chicken stock
  
• 2 tsp kosher salt
  
• 2 dashes Tabasco sauce
  
• 1 tsp baking soda
  
• ¼ cup chopped green onion tops
  
• 1 tsp white wine vinegar
  






Instructions



1. If you're using frozen black-eyed peas, put them in a colander and run warm water over them for a few minutes. (This will separate them; it is not necessary to defrost them fully.) For dried peas, follow the package directions for soaking, then drain and cook as directed below.
   
   
2. In a large, heavy pot, fry the bacon over medium-high heat for 3 to 4 minutes, until cooked but not crisp. Add the onion, celery, bell peppers, jalapeño, and garlic. Reduce the heat to medium and sauté until the vegetables are soft but not browned, about 5 minutes.
   
   
3. Add the water or stock, salt, Tabasco, peas, and baking soda. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook uncovered until the beans are tender, about 1 hour. Stir in the green onion tops and vinegar. Serve immediately, or let cool and refrigerate for up to 3 days. Reheat to serve.
   
   Makes 6 to 8 servings