Southern Black-Eyed Peas with Bacon

Ingredients

• Peas, bacon and vegetables

  750 g cooked black-eyed peas

  plain unsalted mature peas, drained edible weight; canned no-added-salt peas may be used after rinsing and draining

• 100 g streaky pork bacon

  raw weight, chopped; all rendered fat stays in the pot

• 150 g yellow onion

  peeled edible weight, finely diced

• 150 g green bell pepper

  stem and seeds removed, finely diced

• 100 g celery

  trimmed, finely diced

• 10 g garlic

  peeled and minced

• Broth, seasoning and finish

  600 g water

  all added in two portions; no stock or bouillon

• 4 g smoked paprika

  sweet smoked, not hot paprika

• 1 g dried thyme

  dried leaves

• 1 g ground black pepper

  all in the pot

• 2 g fine table salt

  for unsalted peas; bacon brands vary

• 15 g apple cider vinegar

  all stirred in at the end

• 15 g scallions

  trimmed, thinly sliced; all divided among the four bowls

Directions

1. Drain the peas and render the bacon

   Drain and rinse enough plain cooked, unsalted black-eyed peas to obtain 750 g drained edible weight. These are already cooked peas, not dry beans or fresh green peas. Put all 100 g chopped raw pork bacon in a cool heavy pot. Cook over medium-low heat for about 8–10 minutes, stirring, until the fat has rendered and the pieces are cooked and browned, following pack directions. Leave all bacon and rendered fat in the pot; do not drain it or add oil. Keep raw-bacon utensils separate from cooked food.

2. Soften the aromatic vegetables

   Add all 150 g diced onion, 150 g diced green bell pepper and 100 g diced celery to the bacon and its fat. Cook over medium heat for about 8–10 minutes, stirring often, until the onion is translucent and the other vegetables are softened. Lower the heat if the base catches; the next step uses measured water to loosen the pan. No carrot, tomato, red pepper or additional oil is included.

3. Bloom the garlic and spices, then deglaze

   Add all 10 g minced garlic, 4 g sweet smoked paprika, 1 g dried thyme and 1 g ground black pepper. Stir over medium-low heat for 30–45 seconds until fragrant, without scorching the garlic or paprika. Pour in 100 g of the measured water and scrape the pot base with a wooden spoon to release the browned bits. Keep the remaining 500 g water for the next step.

4. Simmer the cooked peas in the broth

   Add all 750 g drained cooked black-eyed peas, the remaining 500 g water and all 2 g salt. Stir, bring to a gentle simmer and cook uncovered over low heat for about 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have combined. The peas should mostly hold their shape and the broth should remain spoonable. Avoid a hard boil; cover partly if liquid is reducing too quickly. This timing is not suitable for dry uncooked peas.

5. Thicken lightly and finish with vinegar

   Use a masher or fork against the side of the pot to crush roughly one ladleful of peas into the broth, leaving most peas whole. Stir in all 15 g cider vinegar and turn off the heat. Rest for 5 minutes. The result should be a loose, lightly thickened stew rather than a dry bean mash. Finely slice all 15 g trimmed scallions while the pot rests. No cream, flour, sugar or extra butter is added.

6. Divide into four bowls and serve hot

   Divide all peas, bacon, vegetables and broth equally among four bowls. Scatter one quarter of the measured scallions, about 3.75 g, over each. No extra bacon, rice, bread, greens, hot sauce or garnish is counted in this recipe. Serve promptly. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 3–4 days, reheating thoroughly to 74°C/165°F; bring the stew back to a boil while stirring.