Black Eyed Peas (dairy, soy, egg, nut, gluten, tomato/tomatillo free)

• 1 tablespoon olive oil or reserved bacon grease

• 1 large yellow onion, finely chopped

• 1 green pepper, finely chopped

• 1 stalk of celery, finely chopped

• 6 cloves of garlic, finely minced (or 3-4 big spoonfuls of Jarlic)

• 2 bay leaves

• 2–3 teaspoons Creole Cajun Seasoning of choice

• 1 tablespoon Worcestershire Sauce

• 1 lb bacon, cooked and chopped (optional)

• 1 lb dried black-eyed peas, sorted & rinsed

• 6-8 cups chicken or vegetable broth

In a large cooking pot, coat the bottom of the pot with the oil, and saute your onion, pepper, and celery in the oil or grease until the onion is translucent, and the pepper and celery are tender. Toss in the garlic and continue cooking for another 1 minute. Add the bay leaves, Creole Cajun seasoning, Worcestershire, bacon (if using), black-eyed peas, and chicken stock into the pot. Stir everything together to combine and bring to a boil over medium-high heat. Reduce heat to a simmer and cover your cooking pot, allowing the beans to cook until they are tender, usually around 1-2 hours, while stirring frequently and adding more broth to the pot if needed. Remove the bay leaves from the pot before serving over rice or with cornbread.

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