4cups fresh or frozen black-eyed peas
4 -5slices bacon
1large onion, chopped
1stalk celery, diced
4garlic cloves, minced
6cups chicken broth
1/4teaspoon ground black pepper
In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
Lower heat to simmer; crumble bacon and add to peas.
Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them)