By: Tanna Wood
- 2 cups black-eyed peas dry
- 8 oz bacon chopped (I usually use a bit more)
- 1 cup of diced white onions
- 1-2 cloves minced garlic
- 4 cups chicken broth (I like to use bone broth)
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- salt & black pepper to taste
- Rinse peas thoroughly. Place peas in a bowl and cover with water. Then soak for 6 hours or more. Drain and rinse peas. Set aside.
- In a large skillet over medium heat, cook bacon until crispy. Drain bacon on paper towels, while leaving about 1-2 Tablespoons of bacon fat in a pan. Chop bacon into small pieces. Set aside.
- Add onions to the pan and cook until translucent.
- Add in garlic and cook until fragrant, like 1 min.
- In a large pot, add soaked peas, onions, garlic, and chicken broth.
- Add a bay leaf and red pepper flakes.
- Bring to a boil.
- Reduce heat and simmer just until peas are tender about 30 minutes. When peas have reached your desired tenderness, add salt and black pepper to taste.
- Garnish with chopped bacon AND parsley and a few dashes of hot sauce or Tony Chachere’s (if you have it)
- Best when served with Jiffy Cornbread.