Directions
In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels. Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary. Lower heat to simmer; crumble bacon and add to peas. Adjust seasonings to taste, cover and simmer until peas are tender 30 minutes to 1 hour depending on how tender you like them.
Ingredients
4 cups fresh or frozen black-eyed peas
4 slices bacon
1 large onion, chopped
1 stalk celery, diced
4 garlic cloves, minced
6 cups chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper