Ingredients:

  • 1 pound dried purple hull peas, rinsed and soaked for 30 minutes
  • 4 cups low-sodium vegetable broth or water
  • 4 slices of unsmoked bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 sprigs of fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh parsley or chives, chopped

Instructions:

  1. Rinse and soak the purple hull peas in water for 30 minutes.
  2. In a large pot, cook the chopped bacon over medium heat until crispy (about 5–7 minutes). Remove and set aside, leaving the drippings.
  3. Add the chopped onion to the pot and sauté in the bacon fat until translucent (approximately 5 minutes). Stir in the minced garlic and smoked paprika; cook until fragrant (about 1 minute).
  4. Drain the soaked peas and add them to the pot, along with the vegetable broth (or water), salt, black pepper, and thyme.
  5. Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes or until peas are tender, stirring occasionally.
  6. Stir in the cooked bacon and apple cider vinegar, adjusting seasoning to taste.
  7. Garnish with fresh parsley or chives before serving.