Black-Eyed Peas with Bacon and Pork

• 1 pound black-eyed peas (dried or fresh)
• 2 tablespoons vegetable oil
• 4 ounces pork shoulder, cut into 1/2 inch cubes
• 3 strips thick-sliced bacon, cut into 1/2 inch pieces
• 1 medium onion, diced small
• 4 garlic cloves, sliced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 4 cups Chicken Stock (page 28)
• 3 bay leaves
• Hot pepper vinegar, as desired

1. If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water.
2. Soak the beans overnight, then drain and rinse.
3. Alternatively, you can quick-soak the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour.
4. Drain and rinse the beans.
5. Heat the oil in a large pot over medium-high heat.
6. When the oil is shimmering, add the pork.
7. Cook until the pork is browned on all sides, 4 to 5 minutes.
8. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned.
9. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices.
10. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
11. When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
12. Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix.
13. This will break up some beans and give them a creamier consistency.
14. Alternatively, you can puree 1 cup of the beans and broth in a blender or a food processor, then return to the pot.
15. Taste for seasonings, add hot pepper vinegar, as desired, and serve.

blackeyed peas, vegetable oil, pork shoulder, bacon, onion, garlic, salt, black pepper, cayenne pepper, garlic, chicken, bay leaves, pepper vinegar

Taken from www.epicurious.com/recipes/food/views/black-eyed-peas-with-bacon-and-pork-375313 (may not work)