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Southern Black-Eyed Peas with Bacon Print Email


1 pound dried black-eyed peas
5 ounces (6 slices) bacon, cut into 3/4-inch squares
2 red onions, peeled and sliced
4 garlic cloves, peeled and chopped
1 tablespoon dried oregano or Italian seasoning
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 teaspoon coarse sea salt or kosher salt
2 teaspoons Tabasco or other hot sauce
Fresh flat-leaf parsley leaves, for garnish

The day before you plan to serve this dish, put the peas in a bowl, cover with water by at least 2 inches, and refrigerate. The next day, drain well before using.

Center a rack in the oven and preheat the oven to 275F.

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.

Add the onions, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for 8 minutes. Add the drained peas, bay leaves, salt, and 6 cups water. Bring to a simmer, cover, and transfer to the oven.

Braise until the peas are tender, at least 1 hour 15 minutes. Stir in the Tabasco, sprinkle with the parsley, and serve. - serves 8 -?Adapted from Braise by Daniel Boulud
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