1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 scallions, thinly sliced
1 garlic clove, finely chopped
½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
¼ cup malt or apple cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1½ teaspoon freshly ground black pepper
4 oz. bacon (about 4 slices)
6 cups low-sodium chicken or vegetable broth
Place black-eyed peas in a bowl and add cold water to cover by 4”. Chill 12 hours, then drain. Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours. After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add beans, then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.