2 to 4jalapeños, depending on how hot you want it, seeded, stemmed, and diced
4clovesgarlic, minced
1pounddried black-eyed peas
8cupswater
1tablespoonkosher salt
Pinchcayenne
1teaspoonjalapeño pickle juice or vinegar
Pickled jalapeño slices, for garnishing
Instructions
In a Dutch oven or large pot, on medium-low heat cook the bacon while occasionally stirring until some of the fat is rendered and it’s just beginning to crisp, about 5 minutes.
Add the jalapeños to the pot, and cook for 2 minutes or until they begin to soften. Add the garlic and cook for 30 more seconds. Add the dried black-eyed peas and stir until everything is well combined.
Pour in the water and add the salt and cayenne. Turn the heat up to high and bring to a boil. Once the pot is boiling, continue to boil for 5 minutes then cover the pot, turn the heat down to low, and gently simmer for 1 and 1/2 hours.
After this time, remove the lid and test the peas to see where they’re at in terms of tenderness. Continue to cook the peas uncovered until they’re your desired texture, which can take anywhere from 30 minutes to 2 hours, depending on the peas.
Once the peas are tender, stir in the jalapeño pickle juice then taste and add more salt and pickle juice if desired. Serve warm garnished with pickled jalapeños.