Cooked in a Dutch oven with bacon, celery, onion, bell pepper, garlic, and spices – it’s a delicious way to begin the year!


– Bacon – Celery – Onion – Pepper

Step-by-step instructions!

Follow our easy instructions for success!

On the stovetop, over medium-high heat, cook the bacon in the Dutch oven, until the bacon starts to crisp (about 10 minutes).


Add the prepared garlic, onions, celery, bell pepper, thyme, black pepper, cayenne, and 1 teaspoon of salt. Cook the vegetable-bacon mixture until the onions are tender (about 8 minutes).


Add the broth and black-eyed peas, and bring to a boil (still over medium-high heat), then reduce to a simmer.


Drain the mixture, reserving the cooking liquid. Add back the pea mixture, plus 1 cup of the cooking liquid to the Dutch oven. Set aside, and cover to keep warm while you cook the rice.


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