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1
If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water.
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2
Soak the beans overnight, then drain and rinse.
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3
Alternatively, you can quick-soak the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour.
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4
Drain and rinse the beans.
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5
Heat the oil in a large pot over medium-high heat.
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6
When the oil is shimmering, add the pork.
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7
Cook until the pork is browned on all sides, 4 to 5 minutes.
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8
Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned.
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9
Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices.
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10
Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
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11
When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
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12
Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix.
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13
This will break up some beans and give them a creamier consistency.
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14
Alternatively, you can puree 1 cup of the beans and broth in a blender or a food processor, then return to the pot.
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15
Taste for seasonings, add hot pepper vinegar, as desired, and serve.
