Granny Dameron's New Year's Day Black-Eyed Peas

• 2 pounds dried black-eyed peas
• 1/2 pound slab of lean bacon, cut into 1/4-inch cubes, about 2 cups
• 1 green or red sweet pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 teaspoons red wine vinegar
• 3 1/2 cups chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 dried red hot peppers, crumbled
• 6 to 7 cups water

1. Rinse the peas and drain.
2. Put the bacon in a heavy kettle and cook, stirring, until rendered of fat and browned.
3. Add the chopped pepper, onion and celery and cook, stirring, until wilted.
4. Add the peas, vinegar, broth, salt, pepper and dried peppers.
5. Bring to a boil.
6. Cover closely and let simmer about an hour.
7. Add six cups of the water and return to a boil.
8. Let simmer about an hour, stirring occasionally from the bottom.
9. Check the peas and if necessary add more water.
10. Continue cooking 30 minutes.
11. The total cooking time is 2 1/2 hours or longer.

blackeyed peas, lean bacon, green, onion, celery, red wine vinegar, chicken broth, salt, freshly ground pepper, red hot peppers, water

Taken from cooking.nytimes.com/recipes/3558 (may not work)