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From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade
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Black-Eyed Peas Get a Smoky Upgrade

Prep Time: 8 hours
Cook Time: 1 hour
Author: Andrew Gavin
From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade
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Ingredients
 

  • 1 pound dried black-eyed peas
  • 6 oz speck, diced; use smoked bacon or pancetta as a substitute
  • 1 small onion, finely chopped
  • 1.5 cups diced tomatoes
  • 1 celery stalk, finely chopped
  • 3 cloves garlic, minced
  • 2 bay leaf
  • 1 tsp thyme leaves
  • 4 cups of the black eye pea soaking water, chicken broth, or vegetable broth
  • 2 cups water, if needed to cover the beans
  • splash of white wine
  • salt and freshly ground black pepper, to taste
  • olive oil

Equipment

  • 1 large bowl
  • 1 medium pot

Instructions
 

  • Soaking dried black eyed peas for From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade
    Soak the Peas: Rinse the black-eyed peas and place them in a large bowl. Cover with at least 2 inches of water and soak them overnight.
  • Cooking the speck which gives this black eyed pea recipe a smoky intensity.
    Place a medium sized pot on the stove top and heat over medium heat. Add a drizzle of olive oil and the speck. Stir with a spatula every minute or two and cook until it begins to brown and crisp up, releasing its fat. Cook a total of 5 minutes.
  • Adding the diced vegetables as a base for smoky black eyed peas.
    Add chopped onion, celery, a pinch of salt and black pepper. Cook until translucent, about 5 minutes.
  • Adding wine to the diced vegetables in the pot for smoky black eyed peas.
    Stir in the garlic and add a splash of wine, cooking for another 2 minutes.
  • Preparing the base for our From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade recipe.
    Add the tomatoes, bay leaf, and a pinch of salt; cook for 5 minutes.
  • Simmering our Black-Eyed Peas with all of the smoky and flavorful ingredients.
    Add the soaked peas with their water (or drain the peas and use broth if desired). Add the thyme, and if needed additional water to cover the peas by about an inch. Bring to a boil, then reduce to a simmer. Cook for 45 minutes.
  • From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade
    Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper. For a richer finish, drizzle with a little olive oil or melt in a knob of butter before serving.
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