Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Bacon; cut into 1" pieces.
2 1/2 c Chicken broth
1 c Dried black-eyed peas,
-sorted -- and
2 md Stalks celery; sliced 1
-large

Recipe by: Pasta, Rice Beans onion -- chopped 1 1/2 tablespoons
fresh savory leaves or 1-1/2 tsp. 1 clove garlic -- finely chopped 3
medium carrots -- thinly sliced 1 large green bell pepper -- cut into
1" 1/2 cup Monterey jack cheese -- shredded with jalapeno peppers
Cook bacon in 10" skillet over med. heat, stirring occasionally,
until crisp. Remove bacon with slotted spoon and drain. Drain fat
from skillet. Heat broth, peas, celery, onion, savory and garlic to
boiling in same skillet. Boil uncovered 2 min.; reduce heat. Cover
and simmer about 40 min., stirring occasionally, until peas are
almost tender (do not boil or peas will burst). Stir in carrots and
bell pepper. Heat to simmering. Cover and let simmer about 13 min.,
stirring occasionally, until vegetables are tender; stir. Sprinkle
with cheese and bacon.

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