• 4 slices bacon
  • 1 onion, chopped
  • ½ cup celery, diced
  • 2 teaspoons minced garlic
  • 2 (15 ounce cans) black eyed peas, rinsed and drained
  • ½ cup chicken broth
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper

A southern recipe that is delicious and the inspiration for a popular band
Tales of the Dinner Belle
By Brenda Stanley
Legumes are another name for beans. They are a great source of protein and fiber. They are also filling and a delicious addition to other dishes such as soups, salads, and numerous side dishes. One of my favorite side dishes uses a bean that is called a pea. Most people know black eyed peas as a musical group, but they are a tasty and healthy side dish and are also simple to make. My mother was born in Georgia, so I love southern cooking and black eyed peas are a staple in the south. Most of the time, they are soaked and cooked for hours, but instead of using dried, I make it simple and use canned. The bacon and onions give this dish a savory and smoky flavor that is perfect as a side dish with steaks, ribs, or just about anything that is grilled. Try them and experience and delicious southern favorite.
Belle’s Black Eyed Peas
4 slices bacon
1 onion, chopped
½ cup celery, diced
2 teaspoons minced garlic
2 (15 ounce cans) black eyed peas, rinsed and drained
½ cup chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
In a large rimmed fry pan, cook the bacon until crisp. Drain well on paper towels. Pour out some of the bacon grease but leave at least 2-3 tablespoons in the pan. Add the onion, celery, and garlic and cook until browned and tender. Add the black eyed peas, chicken broth, salt and pepper and stir to mix well. Let simmer for at least 30 minutes to allow the juices to soak into the peas.