Black-Eyed Pea Salad

Mince the Garlic (2 cloves) , and zest the Lemon (1) Core, deseed, and dice the Red Bell Pepper (1) , Orange Bell Pepper (1) , and Yellow Bell Pepper (1) . Thinly slice the Scallions (1 bunch) a bias. Mince the Fresh Thyme (1 tsp) . Chop the Tarragon (1/2 tsp) .

Place Dry Black Eyed Peas (4 3/4 cups) in a large pot. Sort through the beans and remove any foreign material (i.e. pebbles, poor quality beans, etc.). Add enough water to cover beans by about 3 inches. Soak overnight at room temperature.

In a large bowl, add Champagne Vinegar (3 Tbsp) , Malt Vinegar (3 Tbsp) , Extra-Virgin Olive Oil (1/2 cup) , tarragon, fresh thyme, Ground Black Pepper (1 tsp) , and Fine Sea Salt (1 tsp) .

Add bell peppers, scallions, and garlic. Toss to coat. Cover and refrigerate overnight. The next day, drain the black-eyed peas. Add Bacon (2 slices) , Chicken Broth (4 cups) , Water (2 cups) , and Bay Leaves (3) . Bring to a boil.