prep: 10 minutes, plus 8 hours soaking
cook: 3 hours 25 minutes
cool: none
2 pounds dried black-eyed peas
3 tablespoons unsalted butter
½ pound pork shoulder
1¼ cups small-diced yellow onion (about 1 large)
6 garlic cloves, minced
¼ teaspoon cayenne pepper
1 teaspoon paprika
6 cups (1½ quarts) chicken broth
One 14.5-ounce can stewed tomatoes, drained
One 4-ounce can diced green chiles
4 bay leaves
1 tablespoon kosher salt
¼ cup apple cider vinegar
1. In a large bowl, combine the peas with water to cover by 3 inches. Soak for 8 hours or overnight. Drain the peas and set them aside.
2. In a large soup pot, melt the butter over medium-high heat. Add the pork and sear until golden brown all over, 3 to 4 minutes per side. Add the onion, garlic, cayenne, and paprika and cook, stirring frequently, until the onion is tender, 3 to 4 minutes.
3. Add the broth, drained black-eyed peas, the stewed tomatoes, chiles, and bay leaves. Bring to a boil, then reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the peas are tender, about 3 hours.
4. Discard the bay leaves, stir in the salt and vinegar, and serve hot.
5. Store in an airtight container in the refrigerator for 3 to 5 days. Add a little chicken broth before reheating.
Makes 8 servings
TIP: These black-eyed peas are terrific served with cornbread and are a good choice to take to a potluck.