Peppery Peas O' Plenty

Yield: Makes 4 to 6 servings

Ingredients

• 4  hickory-smoked bacon slices
• 1  large onion, chopped
• 1  cup  frozen black-eyed peas
• 1  cup  frozen purple hull peas
• 1  cup  frozen crowder peas
• 1  cup  frozen butter peas
• 1  cup  frozen field peas with snaps
• 1  (32-ounce) container chicken broth
• 1  tablespoon  Asian garlic-chili sauce
• 3/4  to 1 teaspoon salt
• 1  tablespoon  freshly ground pepper

Preparation

Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon.

Sauté onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20 to 25 minutes, uncovered. Top with crumbled bacon.

Note: For testing purposes only, we used Bryan Sweet Hickory Smoked Bacon and A Taste of Thai Garlic Chili Pepper Sauce.