Ingredients:

  • 2 cups fresh or frozen purple hull peas (about 300g)
  • 4 slices thick-cut bacon (preferably unsmoked)
  • 1 medium onion, diced (about 150g)
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth (480ml)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil (optional, for added richness)

Instructions:

  1. In a large saucepan, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the pot.
  2. Add diced onions to the bacon drippings and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute, until fragrant.
  3. Stir in the purple hull peas and sauté for 2-3 minutes to coat with the onion mixture.
  4. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 20 minutes, or until the peas are tender.
  5. Crumble the cooked bacon and stir it back into the peas. Season with salt and pepper to taste, and drizzle with olive oil if desired.
  6. Serve hot as a side dish or alongside cornbread to soak up the delicious juices!