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1
NOTE: I DO NOT recommend skipping the step of sorting the peas!
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2
You would be surprised what you find in them sometimes - I myself have found several small stones/rocks, and one time I found a metal screw, so beware, or make sure your dental insurance is up to date.
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3
In a large pot, fry bacon until browned.
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4
Add onion, celery and jalapeno and a little olive oil, if things look too dry.
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5
Saute vegetables over medium heat for 5 minutes.
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6
Add the garlic and stir for 30 seconds.
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7
Add the dried peas, tomatoes, pepper, crushed red pepper, bay leaf, sugar & ham hock stock.
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8
If you are using low sodium chicken stock or vegetable stock, now is the time to add the liquid smoke.
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9
Bring to a boil.
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10
Reduce heat to low, simmer & cover.
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11
Simmer for 1 hour, stirring occasionally and checking to see if they need water (liquid should just cover peas).
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12
Check to see if they're done to your liking.
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13
If not, simmer some more.
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14
When they are done, remove bay leaf and remove 1/2 cup of the peas to a small bowl.
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15
Mash these peas so they form a chunky paste.
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16
Return mashed peas to the other peas in the pot and stir so they are well mixed.
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17
Add salt to taste - A NOTE ON THE AMOUNT OF SALT TO USE: I use home made ham hock stock in this, and the saltiness of the stock can vary considerably depending on the saltiness of the hocks.
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18
Always taste the stock you have before using it in a dish, and taste the dish itself before adding any salt.
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19
You can always add more salt, but you can't take it out.
