Southern black-eyed peas
- 2 cups dry black-eyed peas
- 8 ounces pancetta, chopped
- 1 cup diced onions
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon ancho chili pepper flakes
- 1 cup fresh kale, cut into bite-sized pieces
- Smoked salt and freshly ground black pepper to taste
- 2 tablespoons minced parsley
- Dash of hot sauce
- Jalapeño peppers, sliced for garnish
- Rinse black-eyed peas thoroughly under cool water.
- Place peas in a large bowl. Cover with cold water and soak for 6 hours or overnight.
- Drain and rinse peas. Set aside.
- In a large pot over medium heat, cook pancetta until crispy.
- Drain pancetta on paper towels, leaving 1 tablespoon of fat in bottom of the pot.
- Add onions to the pot and cook, stirring often, until translucent.
- Add garlic and cook, stirring often, for 2 minutes.
- In the pot with onions and garlic, combine peas, pancetta, and chicken broth. Stir well.
- Add bay leaf and ancho chili pepper flakes and stir again.
- Bring pea mixture to a low boil over high heat.
- Reduce heat to low, cover with a lid, and simmer for 20 to 30 minutes or until peas are tender. The peas are done when they are tender and can be pierced easily with a fork.
- When the peas have reached desired tenderness, add kale, smoked salt, and black pepper to taste. Cook for another 3 to 4 minutes or until kale has wilted.
- Garnish peas with parsley and a few dashes of hot sauce.
- Serve hot with a few sliced jalapeños.
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/thanksgiving/traditional-classic-southern-black-eyed-peas-make-every-holiday-meal-complete/