Curried Black-Eyed Peas ne Dal

• 1 1/4 cups dried black-eyed peas
• 5 bacon slices
• 1 medium onion
• 2 celery ribs
• 3 chopped cloves of garlic
• 1/2 teaspoon cayenne
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 teaspoon dried hot red pepper flakes
• 6 cups chicken (or veggie) broth (if you have less, just add water!)
  
• 1/4 c. chopped sundried tomato (or 1 c. chopped fresh tomato)
  
• 3 tablespoons fresh cilantro leaves (or dried)
• 1/2-1 c. coarsely chopped spinach

Pick over peas and in a saucepan cover with cold water by 2 inches. Bring water to a boil and boil peas 2 minutes. Remove pan from heat. Soak peas 1 hour. Drain peas in a sieve.

While peas soak, prep ingredients: Coarsely chop both bacon and tomatoes. Finely chop both onion and garlic. Thinly slice celery crosswise.

In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Remove and set aside. (VEGETARIAN/VEGAN, skip this step)

Saute onion, celery, garlic, and spices in the bacon pan (VEGETARIAN, use butter instead of bacon fat: VEGAN use olive oil), stirring occasionally, until onion is softened. Deglaze pan with broth, and bring to a boil.

Add peas and tomatoes and simmer, uncovered, until peas are tender, adding more liquid as needed.

Either remove and blend 1/2 of the soup, or use a potato mashes to break up peas and thicken soup.

Continue simmering until it reaches a stew-like consistency*, then toss in spinach to wilt, season with reserved bacon, salt and pepper and serve with crusty bread, pita or over rice.

*If you prefer a soup, then stop cooking after the beans are soft!