Black eyed peas gravy

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Render the Fat: In a medium pot or Dutch oven, fry the chopped bacon over medium heat until it gets completely crispy. Leave the bacon and all the grease right in the pot.Sauté the Aromatics: Toss in your diced onions and garlic. Sauté them in the hot bacon grease for about 3 to 4 minutes until they are soft and smelling amazing.Simmer the Peas: Pour in both cans of black-eyed peas with their canning liquid, plus the chicken stock, smoked paprika, hot sauce, and black pepper. Bring everything up to a boil, then turn the heat down to low, cover the pot, and let it simmer for 15 minutes to let the flavors meld together.Make the Gravy: Take the lid off. Use a large spoon or fork to smash about 1/2 cup of the peas right against the inside wall of the pot. Stir those mashed peas back into the broth. Let it simmer uncovered for 5 more minutes, and watch it turn into a thick, beautiful gravy!