Black-Eyed Peas with Bacon

Ingredients

• slice sbacon, or more to taste
• large onion, chopped
• stalk celery, diced
• clove sgarlic, minced
• cup schicken broth
• cup sdry black-eyed peas - sorted, rinsed, and drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. 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.
2. 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.
3. 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.