Ingredients

• 1 pound dried black-eyed peas, picked over
• 2 tablespoons rendered bacon fat
• 1 small onion, peeled
• 1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
• 1/2 small green bell pepper, minced (about 1/2 cup)
• 1/2 small red bell pepper, minced (about 1/2 cup)
• 4 scallions including green parts, sliced thin
• 1/2 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 garlic clove, minced
• 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)

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Instructions

1. In a bowl combine black-eyed peas with water to cover and let stand overnight.
2. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
3. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
4. Serve black-eyed peas chilled or at room temperature.