Southern Style Blackeye Peas

I was craving blackeye peas and mashed potatoes today.  Maybe it was a pregnancy thing.  I grew up in the South and one of my babysitters when I was little, Ms Ruth, made the best blackeye peas and mashed potatoes for lunch.  It was my favorite.  This recipe is adapted from Serious Eats Recipes.


Ingredients

• 1 pound dried black-eyed peas
• 5 ounces (6 slices) bacon, cut into 3/4-inch squares
• 1 onion, chopped
• 4 garlic cloves, peeled and chopped
• 1 tablespoon dried oregano or Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 bay leaves
• 2 teaspoons sea salt
• 2 teaspoons Tabasco or other hot sauce

1.  Soak the blackeye peas

• Quick soak:  Rinse and sort the peas in a large pot.  Add 6-8 cups hot water.  Bring to a rapid boil; boil for 2 minutes.  Remove from heat.  Cover and let stand 1 hour.  Drain soak water and rinse peas.  
  
• Overnight soak:  Rinse and sort peas in a large pot.  Add 6-8 cups cold water.  Let stand overnight or at least 6-8 hours.  Drain soak water and rinse peas.  

2.  Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.

3.  Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes. 

4.  Add the drained peas, bay leaves, salt, and 6 cups water.  Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.

5.  Stir in the Tabasco and serve.

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