SAVORY SOUTHERN BLACK EYED PEAS

SAVORY SOUTHERN BLACK EYED PEAS 2 cups black-eyed peas dry 8 oz bacon chopped into bits (can use more if desired) 1 cup white onions diced 1-2 teaspoons garlic minced 4 cups chicken broth 1 bay leaf 1/4- 1/2 teaspoon red pepper flakes smoked salt & black pepper to taste Rinse peas thoroughly under cool water (Discarding any weird-looking peas) Place peas in a bowl and cover with water. Soak for 6 hours or overnight. Drain and rinse peas. Set aside. In a large skillet over medium heat, cook bacon until crispy. Drain bacon on paper towels, while leaving about 1-2 Tablespoons of bacon fat in a pan. Chop bacon into small pieces. Set aside. Add onions to the pan and cook until translucent. Add in garlic and cook until fragrant. In a large pot, add soaked peas, onions, garlic, and chicken broth. Add a bay leaf and red pepper flakes. Bring to a boil. Reduce heat and simmer just until peas are tender about 20-30 minutes. When peas have reached your desired tenderness, add smoked salt and black pepper to taste. Add in the bacon or sprinkle the bacon on top when ready to serve to keep it crispy. Garnish with parsley and a few dashes of hot sauce. Serve hot.