Black-Eyed Peas with Bacon

Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.

Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.

Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.