Big pot of Texas black-eyed peas

by Lisa Fain
HOMESICK TEXAN

INGREDIENTS

6oz.bacon
½ medium-yellow onion, diced
2 jalapenos, seeded and diced
4 cloves garlic, minced
1 lb. dried black-eyed peas (such as Rancho Gordo)
1 (10 oz.) can tomatoes with green chiles (such as Ro-Tel)
1 tbsp. chili powder
2 tsp. kosher salt

INSTRUCTIONS

1. In a large pot, cook the bacon on medium-low heat­ turning once for 10 minutes or just until some of the fat has been rendered. With a slotted spatula, remove the bacon and place on a paper-lined plate.

2. Drain all but2 tablespoons of the bacon grease, reserving the rest for another use. Return the pot to the stove and add the onion and jalapenos. On medium heat, cook while stirring occasionally for 5 minutes or until softened and fragrant. Add the garlic and cook for 30 more seconds.

3. Add to the pot the dried black-eyed peas. Cover with 2 inches of water, then stir in the tomatoes, chili powder and salt. Chop the cooked bacon and add it to the pot, too.

4. Bring the pot to a boil on high, then turn the heat down to low, cover the pot, and simmer £on hour.

5. After this time, remove the lid and check on the peas. Add more water if needed, and then continue to cook on low uncovered until they are tender, about another half hour to hour depending on the age of the dried peas.

6. Taste and adjust seasonings, and serve warm with cornbread and greens.