Black-Eyed Peas with Salt Pork

Ingredients

• 1 lb dried black-eyed peas
• 6 oz salt pork or slab bacon, diced
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• 7 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon apple cider vinegar
• Kosher salt to taste

Before you cook

• Sort the dried peas on a sheet pan and discard any stones or broken pieces.
• Rinse the peas in a colander under cold running water.
• Soak the peas in cold water for 4 hours if you have the time, then drain.
• Dice the salt pork into 1/4-inch pieces.

Steps

1. Cook the diced salt pork in a heavy pot over medium heat for 8 minutes until crisp and the fat has rendered.
2. Add the onion and celery and cook for 6 minutes until soft.
3. Stir in the garlic and cook for 1 minute.
4. Add the drained peas, chicken broth, bay leaf, thyme, black pepper, and cayenne.
5. Bring the pot to a boil and skim any foam from the surface.
6. Lower the heat until the liquid barely trembles.
7. Simmer uncovered for 50 minutes if the peas were soaked, or 1 hour and 20 minutes if they were not.
8. Stir the pot every 20 minutes and add hot water if the peas rise above the liquid.
9. Taste a pea for creaminess and keep going until there is no chalkiness in the center.
10. Remove the bay leaf.
11. Stir in the apple cider vinegar and season with salt.
12. Simmer 5 minutes more and serve with cornbread or over rice.