Jack’s Black-Eyed Peas
|5 to 6 slices DLM Thick-Cut Uncured Bacon|
|1 onion, diced|
|3/4 cup green bell pepper, diced (optional)|
|1/2 cup celery, diced (optional)|
|1 to 2 Tbsp rendered bacon fat|
|(2) 16-oz pkg frozen black-eyed peas|
|2 cups chicken broth or stock plus more if needed|
|Salt and pepper to taste|
|2 Tbsp butter|
In a large saucepan over medium heat, cook the bacon slices to about medium. Remove the bacon and chop into small pieces. Pour the bacon fat into a small bowl, leaving about 1 Tbsp (2 if using peppers and celery) in the pan.
Turn the heat to medium high and add the onions (peppers and celery if using) and chopped bacon, cook until the vegetables are tender, about 3 to 4 minutes. If the vegetables look a little dry add a little more bacon fat and cook for 1 minute more.
Add the peas and stir for 1 to 2 minutes. Add the salt, pepper, and chicken broth to cover the peas. Bring to a boil, reduce heat, cover and simmer until the peas are tender, about 45 to 50 minutes. Remove from the heat and stir in the butter.
Serve warm with buttered cornbread and sour cream.
Makes 6–8 servings