Southern Black-Eyed Peas Recipe with Bacon

Ingredients

• 4 slices bacon, or more to taste
• 1 large onion, chopped
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 4 cups dry black-eyed peas - sorted, rinsed, and drained
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Instructions

1. In a 5-quart Dutch oven, cook bacon over medium-high heat until crispy and evenly browned, about 10 minutes. Drain on paper towels, then crumble once cooled.
2. Maintain bacon drippings in the Dutch oven over medium-high heat. Add onion, celery, and garlic; cook until softened, approximately 5 minutes. Introduce chicken broth, black-eyed peas, salt, and pepper. Bring to a boil, skimming any foam if needed.
3. Lower the heat to a gentle simmer. Stir in the bacon, then adjust salt and pepper to your preference. Cover and simmer until the peas reach your desired tenderness, anywhere from 30 minutes to 1 hour.

Nutrition

• Calories: 329 kcal
• Fat Content: 3 g
• Fiber Content: 9 g
• Sugar Content: 8 g
• Sodium Content: 1140 mg
• Protein Content: 23 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g