Black-eyed Peas With Bacon, Onions, And Garlic

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 cups frozen shelled black-eyed peas
• 4 slices bacon, chopped (apple-smoked, if possible)
• 1 yellow onion, chopped
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 4 garlic cloves, minced
• 5 -6 cups chicken stock or 5 -6 cups water
• 2 teaspoons kosher salt
• tabasco sauce, to taste
• 1 teaspoon baking soda
• 1/4 cup chopped green onion top
• 1 teaspoon wine vinegar

Recipe

• 1 put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
• 2 in a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
• 3 add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
• 4 add in stock, salt, tabasco, peas, and baking soda; increase heat to high and bring to a boil.
• 5 decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
• 6 stir in the green onion tops and vinegar.
• 7 serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.