Black-Eyed Peas With Bacon, Onions, and Garlic

• frozen shelled black-eyed peas↗5 cups
• bacon↗4 slices

  chopped (apple-smoked, if possible)

• yellow onion↗1

  chopped

• celery↗2 stalks

  diced

• red bell pepper↗1

  diced

• green bell pepper1

  diced

• jalapeno pepper↗1

  seeded and minced

• garlic cloves↗4

  minced

• chicken stock or water↗5 -6 cups

  5 -6

• kosher salt↗2 teaspoons
• Tabasco sauce↗

  to taste

• baking soda↗1 teaspoon
• green onion top1⁄4 cup

  chopped

• white wine vinegar↗1 teaspoon

Step-by-step instructions

1. 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. 2

   In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.

3. 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. 4

   Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.

5. 5

   Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.

6. 6

   Stir in the green onion tops and vinegar.

7. 7

   Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.