Savory Black-Eyed Peas with Bacon
|Bacon slices||4 , cut into 1 inch pieces|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Dried black eyed peas||1 Cup (16 tbs), sorted (Rinsed)|
|Celery stalks||1 Cup (16 tbs), sliced|
|Onion||1 Cup (16 tbs), chopped|
|Chopped savory/1 1/2 teaspoons dried savory leaves||1 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Carrots||1 1⁄2 Cup (24 tbs), thinly sliced|
|Green bell pepper||1 Large, cut into 1 inch pieces|
|Shredded monterey jack cheese||2 Ounce (With Jalapeno Peppers)|
1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
2. Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
3. Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.