INGREDIENTS Nutrition

• 4cups fresh or frozen black-eyed peas
• 4 -5slices bacon
• 1large onion, chopped
• 1stalk celery, diced
• 4garlic cloves, minced
• 6cups chicken broth
• 1⁄2teaspoon salt
• 1⁄4teaspoon ground black pepper

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).