- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Yield : 4
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. An easier option is to purchase canned peas.
Heat a large pot over medium-high heat. Add the bacon and cook, stirring, until crispy about 6 minutes. Remove bacon and set to the side on a paper towel. Add the onion, jalapeño and garlic to the bacon grease and cook until tender about 5 minutes. Add the salt, black pepper and cayenne. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and drop in the bay leave. Bring the mixture to a boil, add the peas and bacon then reduce the heat and simmer, covered, for about 5 minutes.
Whenever my husband is the one to go to the market (which is rare) I challenge him to pick me up an ingredient I have either never used or do not use often. This trip he came home with black-eyed peas. I had never had them before but after making this recipe they will officially become a staple!