Black-Eyed Peas with Bacon
This recipe for black-eyed peas with bacon will convince even the most skeptical person that beans are delicious!
bacon, or more to taste
4
slices
onion, chopped
1
large
celery, diced
1
stalk
garlic, minced
4
cloves
chicken broth
6
cups
dry black-eyed peas - sorted, rinsed, and drained
4
cups
salt
½
teaspoon
ground black pepper
¼
teaspoon
 Cook bacon in a 5-quart Dutch oven over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
  Heat bacon drippings over medium-high heat. Add onion, celery, and garlic and cook until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
  Reduce the heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.
