In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
Place peas in a 4-quart saucepan
with chicken broth or water and bring to a boil. Reduce heat and simmer
peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain
excess liquid and let peas cool to room temperature.
Combine buttermilk, mayonnaise
, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk
In a salad bowl, combine beans, red onion, celery and chives
. Pour dressing
over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans
. Add spinach
and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.