![Black-eyed peas ingredients](/uploads/4/7/8/3/47837059/editor/ingredients-beans.jpg?1586293608)
Soak the dried peas/beans overnight, rinsing and refreshing the soaking water a few times, then proceed with the recipe, it’s pretty straightforward, although I opted to omit the pork shoulder. The beans are plenty flavorful with just thick-cut bacon.
![Black-Eyed Peas](/uploads/4/7/8/3/47837059/editor/beans-serve.jpg?1586292955)
The original recipe makes an important point about mashing some peas against the side of the pan after they’re nice and soft, then stirring them back into the mix.
I love the resulting texture – creamy but still chock full of firm but tender whole peas. Oh yum!
Find the recipe here.