Black-Eyed Peas and Rice

Ingredients:

4 cups fresh or frozen black-eyed peas

4 -5 slices bacon

1 large onion, chopped

1 stalk celery, diced

4 garlic cloves, minced

6 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

White rice for serving

 

Directions:

 

1. In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
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. Lower heat to simmer; crumble bacon and add to peas.
4. Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).