Ingredients

• 1 , 16 ounce
• 1 , 8 ounce
• 3 slices thick-cut bacon
• 1 medium onion , diced
• 3 stalks celery , thinly sliced
• 2 cloves garlic , finely chopped
• 1 , 14.5 ounce
• 1 medium lemon , juiced
• 2 bays leaves
• 2 teaspoons Creole seasoning
• 0.25 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 1.5 cups chicken broth , or as needed to cover
• 1.5 cups warm cooked rice
• 3 stalks green onions , chopped

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Drain peas. Dice ham and reserve the bone.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
4. 4 Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
5. 5 Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
6. 6 Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
7. 7 Serve over warm rice with crumbled bacon and green onions sprinkled over top.

Nutrition per serving