Ingredient List
- 4 bay leaves
- 2 tsp dried thyme
- 10 cups low-sodium chicken broth
- 12 oz bacon, sliced
- 1 lb black-eyed peas, dried and soaked
- 2 tbsp garlic, minced fresh (4 large cloves)
- 2 cups flat-leaf parsley, chopped fresh
- black pepper, to taste
| Preparation Time | 15-20 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 105-140 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Heat a large pot over medium heat. Cut bacon into 1-inch pieces and cook until crispy. Transfer bacon to paper towels and reserve 1 tablespoon grease in pot.
- Add minced garlic to the reserved bacon grease and cook for 1 minute until fragrant and light golden.
- Add chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and half the bacon to pot. Store remaining bacon in refrigerator.
- Bring mixture to boil, then reduce to simmer. Cover and cook 1½-2 hours, stirring occasionally. Add more stock if needed, or simmer uncovered for thicker consistency.
- Remove bay leaves. Serve hot, garnished with reserved bacon and fresh parsley.
