BLACK-EYED PEAS WITH BACON AND PORK

Black-Eyed Peas with Bacon and Pork image

Yield serves 6 to 8

Number Of Ingredients 13

1 pound black-eyed peas (dried or fresh)
2 tablespoons vegetable oil
4 ounces pork shoulder, cut into 1/2 inch cubes
3 strips thick-sliced bacon, cut into 1/2 inch pieces
1 medium onion, diced small
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups Chicken Stock (page 28)
3 bay leaves
Hot pepper vinegar, as desired

Steps:

If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water. Soak the beans overnight, then drain and rinse. Alternatively, you can "quick-soak" the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour. Drain and rinse the beans.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Cook until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix. This will break up some beans and give them a creamier consistency. Alternatively, you can purée 1 cup of the beans and broth in a blender or a food processor, then return to the pot. Taste for seasonings, add hot pepper vinegar, as desired, and serve.