Black Eyed Peas: Smoky Southern Style Good Luck Stew
Master the Best Black Eyed Peas Recipe for a creamy, flavourful Southern dish. Learn How To Cook Black Eyed Peas slowly with smoked pork for deep comfort.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Skillet
- Mixing bowl
Ingredients
- 1 pound (450 g) Dried Black Eyed Peas (Sorted and rinsed)
- 6 cups (1.4 Litres) Low-Sodium Chicken or Vegetable Stock
- 2 cups (475 ml) Water (For adjusting consistency during simmering)
- 4 ounces (115 g) Smoked Bacon (thick-cut) OR Salt Pork, diced
- 1 medium Yellow Onion, finely diced
- 2 Celery Stalks, finely diced
- 4 large Garlic Cloves, minced
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
- 1 teaspoon Apple Cider Vinegar OR Red Wine Vinegar
- Dash Hot Sauce (optional, for serving)
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