4 tbsp. extra virgin olive oil1 large onion, diced4 garlic cloves, minced1 lg. green bell pepper, seeded and chopped coarse1 lg. jalapeño chile, seeded and chopped2 celery stalks, diced1 lg. carrot, diced4 cups frozen or soaked black-eyed peas5 cups chicken broth, low-sodium2 tsp. white pepper, freshly ground 2 Mediterranean bay leaves 1/3 cup flat leaf parsley, chopped8 slices thick, crispy smoked bacon, chopped4 links Andouille sausage, sliced about 1/8" thick 3 tsp. sherry or cider vinegar 1 tsp.sea salt steamed white or brown cooked rice for serving
1. If using dried peas, rinse and soak in cool water for at least 6 hours before cooking.
2. Heat oil in a large pot over medium-high heat. Add onion, garlic, green pepper, chile, celery, carrot and sauté for 3 to 4 minutes. Stir in peas, broth, white pepper, bay leaves and parsley. Bring to a low boil, then reduce heat to low. Cover and simmer for 30 minutes or until peas are tender.
3. While peas are cooking fry the bacon on medium heat until crispy. Drain on paper towel, chop and set aside. Then brown the sausage slices in the bacon fat, drain on paper towel and set aside.4. Stir in the vinegar and salt and taste test. Adjust seasonings if needed. Stir in the bacon and sausage and remove from heat.Serve with broth over white or brown rice and always side with some cornbread.