Ingredients

Equipment Needed

• •Large pot for cooking peas
• •Medium saucepan with tight-fitting lid
• •Large skillet
• •Sheet pans for cooling
• •Large mixing bowl

Instructions

1. 1

   Cook the black-eyed peas

   Place the sorted black-eyed peas in a large pot and cover with water by three inches. Add the bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 45 minutes to an hour, until the peas are tender but still hold their shape. You want them creamy inside but not falling apart. Drain, discard the bay leaf, and spread the peas on a sheet pan to cool. Season with half a teaspoon of salt while they're still warm so they absorb the flavor.

   Skip the overnight soak. Black-eyed peas cook faster than most dried beans and soaking can make them mushy.
2. 2

   Prepare the rice

   While the peas simmer, cook the rice. Bring the chicken stock and remaining half teaspoon of salt to a boil in a medium saucepan. Stir in the rice, cover tightly, and reduce heat to low. Cook for 18 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and spread on a separate sheet pan to cool. Using stock instead of water builds flavor into every grain.

3. 3

   Render the bacon

   Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until crispy and the fat has rendered, about 10 minutes. The kitchen should smell like Sunday morning. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Reserve two tablespoons of the bacon fat in the skillet for the vegetables.

   Start bacon in a cold pan. Gradual heating renders more fat and produces crispier pieces.
4. 4

   Sauté the holy trinity

   Add the diced onion, celery, and both bell peppers to the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened but still have some bite, about 5 minutes. Add the garlic and the white parts of the green onions. Cook one minute more until fragrant. Transfer to a large bowl and let cool to room temperature. The vegetables should be tender but not limp. They need to stand up in a salad.

5. 5

   Make the Creole vinaigrette

   In a medium bowl, whisk together the apple cider vinegar, Creole mustard, honey, Cajun seasoning, black pepper, and hot sauce until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thick. Taste it. The vinegar should be bright, the mustard should have presence, and there should be a gentle heat at the finish. Adjust seasoning as needed. This dressing needs backbone to stand up to the peas and bacon.

6. 6

   Assemble the salad

   Add the cooled black-eyed peas and rice to the bowl with the sautéed vegetables. Pour three-quarters of the vinaigrette over the mixture and toss gently to combine. Fold in the halved tomatoes, crispy bacon, and the green parts of the green onions. Add more dressing if the salad seems dry. Taste and adjust salt, pepper, and hot sauce. Finish with the chopped parsley.

   Dress the salad while the peas and rice are still slightly warm. They'll absorb more flavor that way.
7. 7

   Rest and serve

   Cover and refrigerate for at least 30 minutes, or up to overnight. The flavors need time to marry. Before serving, taste again and add more vinaigrette, salt, or hot sauce as needed. The peas and rice will absorb dressing as they sit. Serve cold or at room temperature, garnished with extra parsley and green onion tops. This salad gets better the longer it sits, which is why it's perfect for making ahead.

Chef Tips

• •For a shortcut, two 15-ounce cans of black-eyed peas work fine. Drain, rinse well, and pat dry before using. You'll lose some texture but save an hour.
• •Tasso ham makes a fantastic substitute for bacon. Dice it small and render it the same way. The smoky, spiced pork is pure Louisiana and adds another layer of flavor.
• •This salad travels beautifully. Pack the dressing separately and toss just before serving if you're bringing it to a potluck. Otherwise the peas can get a little soft on the surface.
• •Creole mustard has that signature coarse texture and gentle heat. If you can't find it, mix whole grain mustard with a pinch of cayenne and a drop of horseradish.

Advance Preparation

• •Black-eyed peas can be cooked up to 3 days ahead and refrigerated. Bring to room temperature before assembling.
• •Rice can be cooked a day ahead and refrigerated. Fluff with a fork before adding to the salad.
• •The complete salad keeps refrigerated for up to 4 days. The flavors actually improve overnight.
• •The vinaigrette keeps refrigerated for up to 2 weeks. Whisk or shake well before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 385g)