BLACK-EYED PEAS

Black-Eyed Peas image

Provided by Jason Epstein

Time 2h45m

Yield 4 servings (with leftovers)

Number Of Ingredients 7

Ingredients

1 1/2 cups dried black-eyed peas (or use fresh in season)
1/2 pound pancetta, cut into 1/4-inch dice
1 medium sweet onion, halved through the stem and thinly sliced
2 cups chicken stock
1 teaspoon fresh thyme leaves (no stems)
1/2 cup loosely packed flat parsley leaves, chopped
Maldon or other sea salt and freshly ground pepper to taste

Steps:

Pick over the peas, discarding any broken or undesirable ones. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches. Cover and let soak 2 hours. (Fresh peas do not need soaking.)
Drain the peas. In a heavy-bottomed 4-quart saucepan or Dutch oven, sauté pancetta over medium heat until fat is rendered, about 15 minutes. Remove pancetta with a slotted spoon and set aside. Add onion to the fat; sauté until soft, about 3 minutes. Remove and set aside.
Pour off and discard most of the fat. Add the chicken stock and bring to a boil. Add the peas and reduce to a simmer. Add the thyme, pancetta and onion. Cook slowly until tender, 20 to 30 minutes. Add parsley. Season to taste.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 750 milligrams, Sugar 8 grams, TransFat 0 grams