Spinach and Gungo Pea Soup

Gungo peas, also sold as pigeon peas or gandules, are earthy and starchy, a bit like black-eyed peas. Here they simmer with bacon, sweet pepper and a whole Scotch bonnet before a big pile of spinach goes in.

Serves 4 to 6 · 1¾ hours, plus at least 8 hours soaking

Ingredients

• 1 cup dried gungo peas (pigeon peas)
• 4 slices bacon (optional)
• ¼ cup extra-virgin olive oil, plus 1 tablespoon more if skipping the bacon
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• Salt and freshly ground black pepper
• 6 garlic cloves, sliced
• 4 cups chicken or vegetable stock
• 1 Scotch bonnet chile
• 10 ounces baby spinach

Instructions

1. Rinse the peas, put them in a large bowl and cover with at least 2 inches of cold water. Cover and soak at room temperature for at least 8 hours, ideally overnight. Drain.
2. Heat a large lidded pot or Dutch oven over medium. If using bacon, cook it until crisp and the fat has rendered, 2 to 3 minutes per side. Lift it out, let it cool and crumble it.
3. Add the olive oil, onion and bell pepper to the pot, season with salt and pepper and cook, stirring now and then, until soft and starting to brown, 8 to 10 minutes.
4. Stir in the garlic and cook about 2 minutes more, scraping up any browned bits as the vegetables release their juices.
5. Add the stock and 2 cups water and bring to a boil over high heat. Cut a small slit in the Scotch bonnet. Salt the broth, add the drained peas and float the chile on top.
6. Cover and simmer over medium-low, stirring occasionally, for about 1 hour, until the peas are tender.
7. Turn the heat to low and add the spinach a handful at a time, letting each batch wilt. Cook 2 to 3 minutes more, until bright green and tender.
8. Off the heat, blend about a quarter of the soup with an immersion or regular blender and stir it back in. Adjust the seasoning and serve topped with the crumbled bacon.

Adapted from NYT Cooking.