Tyler Florence's Spicy Black-Eyed Peas

I am a good southern girl who has been making black-eyed peas since she was in diapers (I exaggerate...). Every New Year's feast, as well as every summertime farmer's market meal has been graced by the presence of black-eyed peas, good black-eyed peas that have cooked long and hard with ham, onions, and garlic. But this little recipe here changes history to replace the one I have used for several decades. Tyler Florence's Spicy Black-Eyed Peas left the others in the dust.

The biggest challenge here was trying to figure out how to make an appealing photograph of black-eyed peas. Visually appealing or not, these are sure to please if you like a little kick to your food. Speaking of "kick," Florence's recipe called for 5 dried red chiles. Since my grocery had about 3 different versions of dried red chiles, I was not sure which ones he used. To be on the safe side, I started with 2 red chiles (the type shown in the photograph above) and found those to be the perfect heat for this dish. By all means, if you can handle more heat, bring it on!

You can learn more about Tyler Florence Fridays here.

Spicy Black-Eyed Peas

slightly adapted from Tyler Florence

2 slices thick-cut bacon, chopped

5 cloves garlic, peeled

2 red chiles, broken up into small pieces

2 bay leaves

1 lb dried black-eyed peas

1 qt low-sodium chicken stock

2 tomatoes, quartered

1/4 bunch fresh thyme, leaves removed and stems discarded

kosher salt and freshly ground black pepper

1 lemon, juiced

4 green onions, chopped

1/4 cup chopped cilantro leaves

sour cream for garnish, optional

Heat a large pot over medium heat and add bacon, frying until fat is rendered and bacon is crispy. Spoon bacon onto towel-lined plate and leave rendered bacon fat in the large pot. Add the garlic, chiles, bay leaves, peas, stock, and tomatoes to the large pot and stir to combine. Simmer for an hour and a half over medium-low heat.

With a potato masher, crush some of the beans until they reach the desired consistency. Add the thyme, salt, and pepper and cook for another 15 minutes. Just before serving, add the lemon, green onions, cilantro, and remaining bacon. Garnish with sour cream, if desired.