Prep time: 15 minutes + soak time
Cook time: 6 hours
Yield: 8 servings
Serving size: 1 cup
1 lb black eyed peas
3 cups reduced-sodium chicken broth
1 onion, diced
4 cloves garlic, minced
1 tsp charbroil seasoning (or liquid smoke)
1 tsp smoked paprika
½ tsp thyme
¼ tsp cayenne pepper
5 slices of cooked peppered bacon, diced
Soak dry beans in enough cold water to cover them by 2 inches. Let stand in refrigerator overnight or for at least 6 hours.
Drain and discard soaking water. Rinse beans and add to slow cooker with chicken broth.
Add onion, garlic, seasoning and 3 Tbsp of diced bacon, store the extra bacon in the fridge. Give it a quick stir, cover and cook on low for 6 hours.
At the end, add the remaining bacon pieces, stir and serve hot in a bowl!
Per Serving: (1 cup)
Calories from fat: 16
Saturated Fat: 1g