>> title: Black-Eyed Peas
>> category: Rice, Beans & Grains
>> tags: beans, pork, southern, stew, side
>> counters: Meat and Three, One Pot
>> aka: black eyed peas, blackeye peas, field peas, cowpeas, peas
>> servings: 8
>> time: 1 hr 45 min
>> slack: unforgiving — a bean still firm at an hour and a quarter needs more time, not more heat, and undercooked beans never come right on the plate
>> pairs-with: ham-hock-stock, collard-greens, skillet-cornbread, hoppin-john
>> washing-up: the Dutch oven
>> keeps: 4 days — beans are the part of this shelf that plainly improves, and the pot liquor thickens around them

>> step: Cook these plain. The same peas cooked with rice in the same pot are Hoppin' John, which is its own dish.
Cook these plain.

>> step: sweat 8 min
Sweat @yellow onion{1%large}(diced), @celery{2%ribs}(diced), @garlic{3%cloves}(minced) in @bacon fat{2%Tbs}(28 g) in a #Dutch oven{} for ~sweat{8%min}.

>> step: simmer covered 1 hr 15 min
Simmer @&(~1)base{} covered with @dried black-eyed peas{1%lb}(450 g; soaked overnight), @ham hock stock{2%qt}(1.9 L), @bay leaf{1}, @black pepper{1%tsp}, @crushed red pepper{1/4%tsp} for ~simmer{75%min}.

>> step: season at the end
Season @&(~1)peas{} with @kosher salt{2%tsp}, @cider vinegar{2%tsp}.

Spoon them out with some of the pot liquid rather than lifting them with a slotted spoon. Drained they read as dry.