Hoppin’ John Recipe
1 pound blackeyed peas, rinsed and picked through
2 large Spanish onions, one peeled and halved through the root, one medium diced
2 carrots
4 bay leaves
kosher salt to taste
8 ounces bacon, cut into 1/4-inch strips
5 cloves of garlic, or more, smashed with the side of a knife and roughly chopped
2 teaspoons ground cumin
2 teaspoons red pepper flakes (3 if you like it really hot)
1 teaspoon finely ground black pepper
One 28-ounce can whole peeled tomatoes