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Southern Black-Eyed Peas with Bacon and Chicken Broth

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner Southern
Southern Black-Eyed Peas with Bacon and Chicken Broth
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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
1
Cook the bacon in a 5-quart Dutch oven over high heat, stirring occasionally, until it reaches a uniform golden brown and becomes crispy, approximately 10 minutes. Transfer the bacon to paper towels to drain excess fat and crumble it once cooled enough to handle.
2
Next, heat the rendered bacon fat in the same Dutch oven over high heat. Add diced onion, chopped celery, and minced garlic and cook until they become tender and fragrant, around 5 minutes. Add chicken broth, cooked black-eyed peas, salt, and pepper to the pot. Stir well to combine.
3
Bring the mixture to a rolling boil and remove any excess foam that may have formed on top.
4
Decrease the heat to a low simmer and add the cooked bacon to the pot. Season with additional salt and pepper as desired, then cover the Dutch oven with a lid. Simmer gently until the black-eyed peas are tender to your liking, taking anywhere from 30 minutes to 1 hour depending on the level of doneness you prefer.