Black-Eyed Peas With Bacon, Onions, And Garlic

• 5 cups frozen shelled black-eyed peas
• 4 slices bacon, chopped (apple-smoked, if possible)
• 1 yellow onion, chopped
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 4 garlic cloves, minced
• 5 -6 cups chicken stock or 5 -6 cups water
• 2 teaspoons kosher salt
• Tabasco sauce, to taste
• 1 teaspoon baking soda
• 1/4 cup chopped green onion top
• 1 teaspoon white wine vinegar

1. Put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
2. In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
3. Add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
4. Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
5. Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
6. Stir in the green onion tops and vinegar.
7. Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.

blackeyed peas, bacon, yellow onion, stalks celery, red bell pepper, green bell pepper, pepper, garlic, chicken, kosher salt, tabasco sauce, baking soda, green onion, white wine vinegar

Taken from www.food.com/recipe/black-eyed-peas-with-bacon-onions-and-garlic-340231 (may not work)