Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 150g thick-cut bacon, chopped
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place a large Dutch oven over medium heat. Add the chopped bacon and cook until the fat is rendered and pieces are crispy.
  2. Add the diced onion, celery, and green bell pepper to the pot. Sauté for 6-8 minutes until vegetables are softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the rinsed black eyed peas, smoked paprika, thyme, cayenne, and bay leaves. Pour in the chicken broth and water.
  4. Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer gently for 60 to 90 minutes until peas are tender.
  5. Once tender, mash approximately 1/2 cup of the peas against the side of the pot with a wooden spoon to create a creamy texture. Stir in the apple cider vinegar, salt, and black pepper before serving.