Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 ounces slab bacon, cut into 1/2" pieces (optional)
• 1 medium onion, finely chopped
• 5 sprigs thyme, plus leaves for serving
• 4 garlic cloves, smashed
• 2 cups black-eyed peas, soaked overnight, drained
• Kosher salt, freshly ground pepper

Instructions

1. Heat 2 Tbsp. oil in a large saucepan over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pan and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes. Add thyme sprigs, garlic, black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high. Reduce heat to medium-low and simmer gently, skimming any foam from surface, until beans are tender, 35–45 minutes. Discard thyme; season with salt.
2. To serve, drizzle beans with oil and top with thyme leaves and some pepper.
3. Beans can be cooked 3 days ahead. Let cool; cover and chill.