New Year’S Black-Eyed Peas, Slightly Updated

• 3/4 pounds Slab Salt Pork, Sliced Thick And Then Into 2-inch Pieces
• 1 whole Large Onion, Cut Into Medium Dice
• 1 whole Large Bell Pepper, Cut Into Medium Dice
• 2 pounds Black Eyed Beans, Soaked In 12 Cups Of Water Overnight And Drained (See Note For Quicker Method)
• 2 quarts Chicken Broth, Plus 1 To 2 Cups Water As Needed
• 1 whole Coin (i.e. A Dime)
• 1 pinch Salt And Ground Black Pepper To Taste
• 2 Tablespoons Tablespoons Chopped Fresh Thyme Leaves
• 1 whole Medium Red Onion, Minced
• 1 dash 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; saute until tender, about 5 minutes. Add peas, chicken broth, and coin. 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. 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. Serve with a dish of red onion and vinegar or pepper sauce alongside.
2. Note: You can quickly soak your beans by pouring boiling water over them. Then they're ready in an hour or two.

ube, onion, bell pepper, beans, chicken broth, salt, thyme, red onion, red wine vinegar

Taken from tastykitchen.com/recipes/sidedishes/new-yeare28099s-black-eyed-peas-slightly-updated/ (may not work)