Total Time: 1 hour
- 1/3 pound bacon, nitrate free, thick sliced
- 1 large celery stalk, chopped
- 1 medium yellow onion, chopped
- 1 small green bell pepper, chopped
- 3 garlic cloves, minced
- 3 15oz can black-eyed peas, rinsed and drained
- 1 bay leaf, dried
- 1 tablespoon thyme, fresh, chopped
- 1 teaspoon Cajun seasoning
- 4 cups chicken bone broth, organic
- 1/2 teaspoon unrefined sea salt, or to to taste
- 1/2 teaspoon ground black pepper, to taste
- 1/4 cup green onions, chopped
- Cut bacon into large chunks and cook in a skillet over medium high heat until crispy. With a slotted spoon remove bacon from pan and place on a folded paper towel to absorb the grease.
- Drain all but 1 tablespoon bacon fat from pan. Return pan to heat and add celery, onion, green pepper, and garlic. Sauté until they begin to brown, about 4-5 minutes. Add the black-eyed peas, bay leaf, thyme and Cajun seasonin.
- Cover with 4 cups of broth and bring to a simmer. Cook until liquid has evaporated and peas are tender, 20-30 minutes.
- Remove and discard the bay leaf and season with salt and pepper.
- Ladle into bowels and garnish with chopped green onions. Serve Southern-style with steamed collard greens, kale, beet greens, or turnip greens.
The reason this dish isn't hoppin' is because we have removed the white rice it traditionally sits upon. But just because it's not hoppin' doesn't mean it ain't tasty! It's more nutritious when served on a bed of greens, and frankly, I think gives it even more fabulous flavor! Plus it balances out the dish to provide antioxidants, along with the protein from the bacon and peas, and plenty of fiber. You've got yourself a hearty and filling Southern meal right here!