Categories: Side Dish

Ingredients

• 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 white wine vinegar

Directions

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.

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