Black-Eyed Peas

Ingredients

• 1 ½ cups dried black-eyed peas (or use fresh in season)
• ½ pound pancetta, cut into 1/4-inch dice
• 1 medium sweet onion, halved through the stem and thinly sliced
• 2 cups chicken stock
• 1 teaspoon fresh thyme leaves (no stems)
• ½ cup loosely packed flat parsley leaves, chopped
• Maldon or other sea salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    358 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 12 grams protein; 41 milligrams cholesterol; 559 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings (with leftovers)

Preparation

1. Pick over the peas, discarding any broken or undesirable ones. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches. Cover and let soak 2 hours. (Fresh peas do not need soaking.)
2. Drain the peas. In a heavy-bottomed 4-quart saucepan or Dutch oven, sauté pancetta over medium heat until fat is rendered, about 15 minutes. Remove pancetta with a slotted spoon and set aside. Add onion to the fat; sauté until soft, about 3 minutes. Remove and set aside.
3. Pour off and discard most of the fat. Add the chicken stock and bring to a boil. Add the peas and reduce to a simmer. Add the thyme, pancetta and onion. Cook slowly until tender, 20 to 30 minutes. Add parsley. Season to taste.