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 Scallion (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.

Reduce heat and simmer for 30 minutes, or until beans are tender. Remove bay leaves and bacon, discard. Drain chicken broth from beans. Add beans to the pepper vinaigrette. Toss to combine.

Let rest 30 minutes. Mix in the lemon zest and remaining tarragon. Season to taste with sea salt and freshly ground black pepper. Serve.