Ingredients:

  • 1 pound (450 g) Dried Black Eyed Peas (Sorted and rinsed)
  • 6 cups (1.4 Litres) Low-Sodium Chicken or Vegetable Stock
  • 2 cups (475 ml) Water (For adjusting consistency during simmering)
  • 4 ounces (115 g) Smoked Bacon (thick-cut) OR Salt Pork, diced
  • 1 medium Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 4 large Garlic Cloves, minced
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 teaspoon Apple Cider Vinegar OR Red Wine Vinegar
  • Dash Hot Sauce (optional, for serving)

Instructions:

  1. Sort and Rinse Peas: Tip the dried black eyed peas onto a baking sheet and quickly check for any small stones or debris. Rinse thoroughly under cold running water until the water runs clear.
  2. Dice Aromatics: Finely dice the bacon (or salt pork), onion, and celery. Mince the garlic.
  3. Render the Fat: Place a heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon/salt pork and cook until the fat is rendered and the pieces are crispy. Remove the crispy pork pieces with a slotted spoon and reserve them for garnish. Leave about 2 tablespoons of rendered fat in the pot.
  4. Sauté the Mirepoix: Add the diced onion and celery to the pot. Sauté gently for 6–8 minutes, until the vegetables are softened and translucent (not browned).
  5. Bloom Aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  6. Deglaze and Add Liquid: Pour in about 1/2 cup of the stock and scrape the bottom of the pot with a wooden spoon to lift any browned bits.
  7. Add Peas and Simmer: Add the rinsed black eyed peas, the remaining stock, and the bay leaves. The liquid should cover the peas by at least 2 inches (5 cm).
  8. Bring to a Boil, then Reduce: Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting possible to maintain a gentle simmer (barely bubbling).
  9. Cook Until Tender: Simmer uncovered for 1.5 to 2 hours. Stir occasionally to prevent sticking. Add water or more stock, 1/2 cup at a time, if the liquid level drops too low. The peas are done when they are creamy and soft.
  10. Finishing and Seasoning: Discard the bay leaves. Season generously with kosher salt and black pepper (salting late prevents the peas from toughening). Taste and adjust.
  11. Add Acidity and Serve: Stir in the teaspoon of apple cider vinegar right before serving to brighten the flavor. Ladle into bowls and garnish with the reserved crispy bacon bits or a dash of hot sauce.