Southern Black Eyed Peas

Ingredients:

– 1 pound of dried black-eyed peas, soaked overnight
– 6 cups chicken or vegetable broth
– 4 slices of thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 bay leaf
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Optional: Red pepper flakes for a bit of a kick
– Fresh parsley, chopped for garnish

Directions:

1. Once you’ve soaked those black-eyed peas overnight, drain and rinse ’em well to remove any of the grit and grime.

2. In a large pot over medium heat, cook the bacon until it’s nice and crispy. It’ll fill your kitchen with the most irresistible aroma – trust me on this one!

3. Toss in the onion, stirring with that bacon until it’s translucent and just golden. Then, add the minced garlic and let it all mingle for about a minute – no longer, or you’ll lose that lovely, sharp flavor.

4. Add the drained black-eyed peas, broth, bay leaf, smoked paprika, and thyme to the pot. If you’re feeling bold, sprinkle in those red pepper flakes now.

5. Bring it all to a boil, then reduce the heat to a simmer. Let it do its thing, uncovered, for about an hour or until those peas are perfectly tender to your liking.

6. Finally, season with salt and pepper, and ladle into bowls. Sprinkle a bit of fresh parsley over the top for color and freshness.