Black-Eyed Peas

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1. 1
   The day before, rinse the peas with cool water then place them in a large bowl and cover with 2-3 inches of cold water. Soak the peas in the refrigerator for eight hours or overnight.
2. 2
   When you're ready to cook the peas, add the bacon to a large pot and cook over medium heat until the bacon is brown and crispy. Remove the bacon, saving it for later, and leave all of the bacon grease in the pot.
3. 3
   Dice the onion, bell pepper, and celery, and mince the garlic. Add the onion to the pot with the bacon grease and cook over medium until the onion is tender.
4. 4
   Add the bell pepper, celery, and garlic to the pot and continue to cook for about five minutes more.
5. 5
   Drain the peas and give them a brief rinse. Add the peas to the pot along with the smoked paprika, oregano, thyme, cayenne pepper, black pepper, bay leaf, and chicken broth. Stir everything to combine, then place a lid on the pot.
6. 6
   Turn the heat up to medium-high and allow the pot to come to a boil. Once it reaches a full boil, turn the heat down to medium-low and let the peas simmer for one hour, stirring occasionally, or until the peas are tender.
7. 7
   Once the peas have softened, crumble the bacon and stir it back into the pot. Season the peas with salt to taste, starting with ½ tsp and adding more until the flavors of the pot pop.
8. 8
   Remove the bay leaf from the pot and serve the peas with a side of collard greens and cornbread, or over a bowl of rice.