A delightful take on the classic Southern black-eyed peas recipe, enhanced with additional flavors and textures.
Cook the turkey bacon in a Dutch oven until crispy, then remove and set aside.
Use turkey bacon for a smoky flavor with less fat.
Sauté the chopped onion, celery, and minced garlic in the bacon drippings until softened.
Cook the vegetables over medium heat to avoid burning the garlic.
Add the chicken broth, salt, pepper, and black-eyed peas to the pot and bring to a boil.
Stir occasionally to ensure the peas cook evenly.
Reduce the heat to a simmer, crumble the cooked turkey bacon, and add it to the pot. Cover and cook until the peas are tender.
Check the peas occasionally and add more broth if needed to prevent drying out.
Adjust the seasoning to taste and serve warm.
Serve with a sprinkle of fresh herbs like parsley for added freshness.
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