Ingredients
1 strip bacon, cut crosswise into 1/4-inch pieces
1 small onion, diced
1 large celery stalk, diced
1/2 green bell pepper, ribs and seeds removed, diced
1/2 teaspoon dried thyme
1 can (14.5 ounces) reduced-sodium chicken broth
2 cans (15 ounces each) black-eyed peas, drained and rinsed
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
4 cups cooked white rice
Preparation
In a large saucepan over medium heat, cook bacon until crisp, 3 to 5 minutes. Add onion, celery, bell pepper, and thyme; cook until onion is translucent, 3 to 5 minutes.
Add broth, peas, and 1 cup water. Bring to a boil; reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley; season with salt and pepper. Serve over rice.
