Spicy Black-Eyed Peas
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
2 slices of thick-cut bacon, chopped
5 cloves garlic, peeled
2 red chiles, broken up into small pieces
1 lb dried black-eyed peas
1 qt low -sodium chicken stock
2 tomatoes, quartered
1/4 bunch fresh thyme, leaves removed and stems discarded
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped cilantro leaves
Sour cream for garnish, optional
Heat a large pot over medium heat and add bacon, frying until fat is rendered and bacon is crispy. Spoon bacon onto towel-lined plate and leave rendered bacon fat in the large pot. Add the garlic, chiles, bay leaves, peas, stock, and tomatoes to the large pot and stir to combine. Simmer for an hour and a half over medium-low heat.
With a potato masher, crush some of the beans until they reach the desired consistency. Add the thyme, salt, and pepper and cook for another 15 minutes. Just before serving, add the lemon, green onions, cilantro, and remaining bacon. Garnish with sour cream, if desired.