1 (16 oz.) pkg. dried black eyed peas
2 medium yellow onions, chopped
5 cloves of garlic, minced
1 small green bell pepper, chopped
celery leaves, roughly chopped (about 2 bunches)
2 tbsp. chopped parsley
8 strips thick cut applewood smoked bacon
salt, to taste (take care since the bacon is salty)
pepper, to taste

Prep the black eyed peas according to package directions, rinsing and soaking. Start the peas cooking uncovered in fresh cold water in a heavy pot over high heat.

Add the onions, garlic, peppers, celery leaves, parsley, salt and pepper. When the water begins to boil, reduce the heat to low. Let the peas continue to simmer uncovered. If the level of liquid becomes very low, add a little more water and then reduce the heat a bit once it has returned to a simmer.

About 30 to 45 minutes prior to the end of the cook time, lightly brown (think chewy, not crispy) your thick cut bacon. Allow it to drain and cool slightly on paper towels. Chop the bacon into chunks about a half inch wide and stir it into the pot. The black eyed peas are done when they are soft, but not mushy.

Enjoy!

Submitted by: BGorum