Southern Black-Eyed Peas

1. 1

   In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.

2. 2

   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.

3. 3

   Lower heat to simmer; crumble bacon and add to peas.

4. 4

   Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

* Per serving · 4 servings · Values may vary.

No additional tips available.