Fresh Black Eyed Peas

• 4 cups fresh or frozen black eyed peas
• 4 -5 slices bacon
• 1 large onion, chopped
• 1 stalk celery, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
2. 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.
3. Lower heat to simmer; crumble bacon and add to peas.
4. Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

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