By Pam Anderson, Three Many Cooks
Serve 12 to 16 as a side dish
3/4 pound slab salt pork, sliced thick and then into 2-inch pieces
1 large onion, cut into medium dice
1 large bell pepper, cut into medium dice
2 lbs black eyed beans, soaked in 12 cups of water overnight and drained (see notes for quicker method)
2 quarts chicken broth, plus 1 to 2 cups water as needed
1 coin
Salt and ground black pepper
2 tablespoons chopped fresh thyme leaves
1 medium red onion, minced
Red wine vinegar (or pepper sauce) as desired
1. Heat a large soup kettle over medium-high heat. Add salt pork; fry until golden brown and fat has rendered, 4 to 5 minutes. Add onions and pepper; sauté until tender, about 5 minutes.
2. Add peas, chicken broth, and coin; return salt pork to the pot. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
3. When peas have fully softened, season generously with salt and pepper and stir in thyme. Continue to simmer to blend flavors, a couple of minutes longer.
4. Serve with a dish of red onion and vinegar or pepper sauce alongside.
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