Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 8 oz thick-cut bacon, diced
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 6 cups chicken bone broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp hot sauce

Instructions:

  1. Place diced bacon in a cold large skillet and turn heat to medium. Render until bacon is golden and crisp. Remove bacon bits and set aside, reserving the drippings in the pan.
  2. Add olive oil to the bacon drippings if needed. Sauté the diced onion, green bell pepper, and celery in the fat until the onions are translucent and slightly caramelized.
  3. Transfer the sautéed vegetables and the reserved bacon bits into a 6-quart slow cooker.
  4. Add the rinsed dried black-eyed peas, minced garlic, dried thyme, smoked paprika, and bay leaf to the pot.
  5. Pour the chicken bone broth over the ingredients, ensuring the peas are submerged by at least two inches. Stir in salt, black pepper, and hot sauce.
  6. Cover and cook on Low for 7 to 8 hours until the peas are tender and the pot liquor is creamy and thickened.