Black-Eyed Peas With Pork

What You'll Need:

1 pound dried black-eyed peas
8 to 12 ounces fresh meaty boneless pork shoulder of pork butt, cut into small pieces
1 tablespoon vegetable oil
4 strips bacon, diced
1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, minced
3 to 4 cups chicken broth, unsalted or low sodium
1 teaspoon garlic powder
1/2  teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 to 1 1/2 cups water, or to cover
1/2 teaspoon Cajun or Creole seasoning
kosher salt, to taste

How to Make It:

1.Soak the black-eyed peas overnight. Rinse and drain. Set aside.

2.In a large Dutch oven or stockpot over medium-high heat, sear the pork pieces in the vegetable oil until browned.

3.Add the bacon to the pot and cook, stirring, for 2 minutes.

4.Add the onion and celery and continue cooking, stirring, for 5 to 7 minutes, or until the bacon is cooked and the onion is lightly browned.

5.Add the garlic and cook for 1 minute.

6.Add 3 cups of the chicken broth, garlic powder, pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer for 45 minutes, until the pork pieces are quite tender.

7.Add the drained black-eyed peas to the pot along with 1 to 1 1/2 cups of water to cover. Cover the pot and simmer for about 1 to 1 1/2 hours, or until the peas are very tender.

8.Add more chicken broth, as necessary to keep the peas covered.

9.Taste and add the Cajun or Creole seasoning and salt, as needed.

Expert Tips:

If you're short on time, use the quick soak method. Put the beans in a large saucepan and cover with water (about 6 cups for 1 pound). Bring the beans to a boil over high heat. Remove the beans from the heat, cover the pan, and let stand for an hour or two before. Drain and continue with the recipe.