Black Eyed Peas

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There is nothing better and more simple than black eyed peas.  I have loved them since I was a child.  My grandma made them all the time and the taste always takes me back to her kitchen.  I did add a few spinach leaves to mine tonight though….I thought it add a good contrasting flavor.  Totally optional, but tell me below in the comments how you like yours.

Ingredients:

• 1 lb dried black-eyed peas
• 2 tbsp canola oil
• small chunk of pork shoulder, cut into 1/4″ cubes
• 2 teaspoon salt
• 2 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper ( I like spicy, you can leave out)
• 1 white onion, diced
• 3 cloves garlic, minced
• 6 strips thick smoked bacon, sliced in 1/2 pieces
• 7 cups water
• 1/2 -1 cup spinach leaves

1. Rinse and soak the peas over night.
2. Heat oil in a large pot over medium heat. Fry the bacon first to render the fat, then remove bacon to bowl and add pork and let brown on all sides, stirring occasionally.
3. Add salt, garlic powder, black pepper, cayenne pepper, onion and  garlic. Mix well. Continue to cook until the onions are translucent.
4. Add water. Bring to a boil, and then reduce the heat.
5. Drain the peas you are soaking and add them to the pot along with the bacon and the spinach if you are using that.
6. Let simmer uncovered, stirring occasionally.
7. Cook for 45-60 minutes or until the peas are the tenderness you like.
8. Smashing some of the peas will make it thicker and creamier.  Do this about 3/4 the way through the cooking.