Black-Eyed Peas with Slab Bacon

Pick over black-eyed peas to remove any stones. Place the peas in a large bowl with cold water to cover them by 2 inches. Soak for at least 4 hours or overnight. Drain.

Fry bacon in a large pot over medium heat until the fat is rendered. When the bacon is crisp, add garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add water, thyme, salt, pepper and the soaked peas; bring to a boil. Cover, reduce heat to low and cook, stirring once or twice, until tender, about 45 minutes. Serve hot with cornbread, rice or both.