Stewed Black Eyed Peas
4 to 6 servings
1 lb. fresh frozen Black Eyed Peas (sub. canned, drained)1 Tbsp. extra virgin olive oil4 or 5 slices bacon, chopped into rough squares (reserve for garnish at serving)2 celery stalks, split and chopped2 small carrots, chopped2 jalapeño chies, sedded and chopped (unseeded for more heat)1 cup white onion, chopped2 to 3 garlic cloves, minced2 bay leaves1/2 tsp. sea salt1 tsp. white pepper freshly ground2 cups water½ cup canned, chopped tomatoes with some of their juice2 Tbsp. tomato paste 3 Tbsp. flat leaf parsley, chopped 2 large scallions sliced thin
1. In a 3 qt. pot, add oil and gently cook the bacon over medium heat, stirring occasionally, until it’s just done, about 10 minutes. With a slotted spoon, remove the bacon pieces and let them rest on a paper towel.
2. In the remaining bacon fat, saute the celery, onion, carrot, jalapeños and garlic over medium heat. Saute for about 10 minutes.
3. Stir in the Black Eyed Peas, water and bay leaves and raise the heat to medium high and bring the contents to a boil for 5 minutes. Reduce heat to medium low and add salt and pepper. Simmer until the peas are tender, about 15 minutes.
4. Stir in the tomatoes, tomato paste, parsley and gently heat over medium heat, for another 10 minutes
Serve in bowls, garnished with the bacon and scallions.