Southern Black Eye Pea Soup                  
Source: Chef Todd Gardner
 

Ingredients:
4-16 oz. cans black eyed peas in juice
4 oz. bacon, 1/4 diced
2 jalapenos, diced
2 oz. white onions, 1/4 in dice
2 cups cheap beer
3/4 cup fresh salsa (homemade or bought)
1 Tbs. fresh lime juice
1 tsp. black pepper
1 tsp. cumin
1/2 oz. cilantro, chopped
kosher salt to taste

Directions:
Cook bacon in stock pot until almost done.
Add diced onions and jalapenos and sauté for 5 minutes or until soft.
Add salsa, lime juice, and beer.
Reduce by 1/4.
Add beans (drain about half the juice out of each can) & all other seasonings.
Cook for 45 minutes.
Adjust salt and other spices.
Take about 1 1/2 cups of soup out and blend till smooth.
Add back to soup and cook additional 15 minutes.