Black-Eyed Peas with Bacon and Pork

Legend (Southen) states that you MUST eat even 1 spoonful of Black-Eyed Peas on New Year's Day to ensure health and wealth in the new year!
(serves 6-8)

1 lb. dried black-eyed peas (fresh or canned can be substituted)
2 T. veggie oil
6 oz. pork shoulder, diced into 1/2" cubes
4 strips thick sliced un-cured* smoked* bacon, cut into 1/2" pieces
1 med. sweet* onion, small diced
4 garlic cloves, sliced
1&1/2 t. kosher* salt
1 t. freshly cracked black pepper
1/2 t. cayenne pepper
1 t. garlic powder
4 cups low-sodium chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired

If using dry beans, put them in a large pot and cover with about 4" of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by brining them and the water to a boil for 2 min. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse. Heat the oil in a large pot over med.-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4-5 min. Add the bacon, onion, and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6-8 min. Add the S&P, cayenne, and garlic powder. Cook until the entire mixture is coated with the spices, about 12 min. pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered for about 30 min. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1-1&1/2 hours. Taste for seasoning, and some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the peas to a serving bowl.

"Don't give up before the miracle happens."

Love, And Happy New Year!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

MM