Black-Eyed Peas With Bacon, Onions, And Garlic - cooking recipe

Ingredients

5 cups frozen shelled black-eyed peas
4 slices bacon, chopped (apple-smoked, if possible)
1 yellow onion, chopped
2 stalks celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and minced
4 garlic cloves, minced
5 -6 cups chicken stock or 5 -6 cups water
2 teaspoons kosher salt
Tabasco sauce, to taste
1 teaspoon baking soda
1/4 cup chopped green onion top
1 teaspoon white wine vinegar

Preparation

Put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
Add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
Stir in the green onion tops and vinegar.
Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.