Black-Eyed Peas

also called black eyed peas · blackeye peas · field peas · cowpeas · peas

The table

Cook these plain. The same peas cooked with rice in the same pot are Hoppin' John, which is its own line further down the board, so the two are not interchangeable on an order.
1 large(diced)yellow onionsweat 8 minsimmer covered 1 hr 15 minseason at the end
2 ribs(diced)celery
3 cloves(minced)garlic
2 Tbs(28 g)bacon fat
1 lb(450 g; soaked overnight)dried black-eyed peas
2 qt(1.9 L)ham hock stock
1bay leaf
1 tspblack pepper
1/4 tspcrushed red pepper
2 tspkosher salt
2 tspcider vinegar
Spoon them out with some of the pot liquid rather than lifting them out with a slotted spoon. Drained they read as dry on the plate and there is nothing left for the cornbread
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2sweat 8 min

3simmer covered 1 hr 15 min

goes in with what step 2 made

4season at the end

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 23 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

One of the 3 steps never says how long it takes, so both numbers are floors. Nothing here says whether you can walk away, so all 8 min of it is counted as time you are standing over it. The recipe itself says 1 hr 45 min.

  1. sweat 8 min

    8 minneeds you(assumed)from the start

  2. simmer covered 1 hr 15 min

    1 hr 15 minwalk away8 min in

  3. season at the end

    not timed1 hr 23 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need Dutch oven

Goes with

See how it is written
>> title: Black-Eyed Peas
>> category: Rice, Beans & Grains
>> tags: beans, pork, southern, stew, side
>> counters: Meat and Three
>> aka: black eyed peas, blackeye peas, field peas, cowpeas, peas
>> servings: 8
>> time: 1 hr 45 min
>> pairs-with: ham-hock-stock, collard-greens, skillet-cornbread, hoppin-john
>> step.1: Cook these plain. The same peas cooked with rice in the same pot are Hoppin' John, which is its own line further down the board, so the two are not interchangeable on an order.
>> step.2: sweat 8 min
>> step.3: simmer covered 1 hr 15 min
>> step.4: season at the end

Cook these plain. The same peas cooked with rice in the same pot are Hoppin' John, which is its own line further down the board, so the two are not interchangeable on an order.

Sweat @yellow onion{1%large}(diced), @celery{2%ribs}(diced), @garlic{3%cloves}(minced) in @bacon fat{2%Tbs}(28 g) in a #Dutch oven{} for ~sweat{8%min}.

Simmer @&(~1)base{} covered with @dried black-eyed peas{1%lb}(450 g; soaked overnight), @ham hock stock{2%qt}(1.9 L), @bay leaf{1}, @black pepper{1%tsp}, @crushed red pepper{1/4%tsp} for ~simmer{75%min}.

Season @&(~1)peas{} with @kosher salt{2%tsp}, @cider vinegar{2%tsp}.

Spoon them out with some of the pot liquid rather than lifting them out with a slotted spoon. Drained, they read as dry on the plate and there is nothing left for the cornbread.