Prep Time: 20 min Inactive Prep Time: 12 hr 0 min Cook Time: 2 hrs
1 pound dried
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar or Green Jalapeno Sauce, as desired
Put dry peas in a large pot and cover with about 4 inches of water. Soak the peas overnight. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. In either style, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves and peas. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 1 to 1 1/2 hours.
If you prefer creamier peas, during the last 30 minutes of simmer time, remove 1 cup of the peas and puree them in a blender or food processor. Re-add them to the pot of peas to thicken the mixture.
Taste before serving; adding some hot-pepper vinegar or 1 tablespoon of green jalapeno sauce to the pot and stir—for extra heat. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Serve with Corn Bread and top with raw diced onions, if desired.