Ingredients:

  • 450g (1 lb) Dried Black Eyed Peas
  • 1.4 Liters (6 cups) Chicken Bone Broth
  • 235ml (1 cup) Water
  • 225g (0.5 lb) Thick Cut Smoked Bacon
  • 1 Large Yellow Onion
  • 1 Green Bell Pepper
  • 2 Celery Stalks
  • 4 cloves Garlic
  • 1 tsp Smoked Paprika
  • 0.5 tsp Cayenne Pepper
  • 2 Dried Bay Leaves
  • 15ml (1 tbsp) Apple Cider Vinegar
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. Place the 225g of diced bacon into your cold Dutch oven and turn the heat to medium. Starting with a cold pan allows the fat to render out before the meat gets too crispy. Cook until the bacon is golden and the fat has pooled in the pan.
  2. Add the diced onion, green bell pepper, and celery to the bacon fat. Cook for 6-8 minutes until the onions are translucent and smelling sweet.
  3. Stir in the minced garlic, smoked paprika, cayenne, and black pepper. Toast for 1 minute until the aroma of the paprika fills the kitchen.
  4. Pour in 1 cup of water and use your wooden spoon to scrape the bottom. Those brown bits will dissolve into the liquid.
  5. Pour in the 1.4 liters of chicken bone broth and the 2 Dried Bay Leaves.
  6. Add the 450g of sorted and rinsed black eyed peas. Ensure they are fully submerged.
  7. Turn the heat to high just until the liquid starts to roll, then immediately drop it to a low simmer.
  8. Cover the pot halfway with a lid. Simmer for 1 hour 15 mins until the peas are tender and the broth has thickened.
  9. Stir in the apple cider vinegar and kosher salt. Taste and adjust. Wait 5 minutes for the flavors to meld before serving.