Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb dried black-eyed peas, picked over and rinsed
  • 6 cups low-sodium chicken broth
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped for garnish

Instructions:

  1. Place diced bacon in a cold Dutch oven over medium heat. Render the fat until bacon is golden and crispy (8–10 minutes). Remove crispy bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
  2. Add the onion, green bell pepper, and celery to the bacon fat. Sauté until vegetables are translucent and onion edges begin to brown (about 7 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Stir in the dried peas, chicken broth, bay leaves, smoked paprika, thyme, and cayenne. Bring to a rolling boil, then reduce heat to low. Cover partially and simmer for 1 hour to 1 hour 20 minutes, or until peas are tender.
  4. Using a wooden spoon, mash approximately 1/2 cup of the peas against the side of the pot and stir them back into the liquid to create a creamy consistency.
  5. Stir in the reserved crispy bacon, salt, black pepper, and apple cider vinegar. Simmer uncovered for 5 additional minutes. Garnish with fresh parsley before serving.