Peppery Peas O' Plenty

Ingredients

• 4 hickory-smoked bacon slices
• 1 large onion, chopped
• 1 cup frozen black-eyed peas
• 1 cup frozen purple hull peas
• 1 cup frozen crowder peas
• 1 cup frozen butter peas
• 1 cup frozen field peas with snaps
• 1 (32-ounce) container chicken broth
• 1 tablespoon Asian garlic-chili sauce
• 3/4 to 1 teaspoon salt
• 1 tablespoon freshly ground pepper

Preparation

1. Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon.
2. Sauté onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20 to 25 minutes, uncovered. Top with crumbled bacon.
3. Note: For testing purposes only, we used Bryan Sweet Hickory Smoked Bacon and A Taste of Thai Garlic Chili Pepper Sauce.