Black-Eyed Peas With Bacon, Onions, and Garlic

Recipe by ratherbeswimmin
READY IN: 2hrs




  • 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).
  • In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
  • 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.
  • Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
  • Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
  • Stir in the green onion tops and vinegar.
  • Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.