Black-Eyed Peas

• 1 1/2 cups dried black-eyed peas (or use fresh in season)
• 1/2 pound pancetta, cut into 1/4-inch dice
• 1 medium sweet onion, halved through the stem and thinly sliced
• 2 cups chicken stock
• 1 teaspoon fresh thyme leaves (no stems)
• 1/2 cup loosely packed flat parsley leaves, chopped
• Maldon or other sea salt and freshly ground pepper to taste

1. Pick over the peas, discarding any broken or undesirable ones.
2. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches.
3. Cover and let soak 2 hours.
4. (Fresh peas do not need soaking.)
5. Drain the peas.
6. In a heavy-bottomed 4-quart saucepan or Dutch oven, saute pancetta over medium heat until fat is rendered, about 15 minutes.
7. Remove pancetta with a slotted spoon and set aside.
8. Add onion to the fat; saute until soft, about 3 minutes.
9. Remove and set aside.
10. Pour off and discard most of the fat.
11. Add the chicken stock and bring to a boil.
12. Add the peas and reduce to a simmer.
13. Add the thyme, pancetta and onion.
14. Cook slowly until tender, 20 to 30 minutes.
15. Add parsley.
16. Season to taste.

blackeyed peas, pancetta, sweet onion, chicken stock, thyme, parsley, salt

Taken from cooking.nytimes.com/recipes/5975 (may not work)