Savory Black-Eyed Peas with Bacon

 

4

slices bacon, cut into 1-inch pieces

2 1/2

cups Progresso® chicken broth (from 32-ounce carton)

1

cup dried black-eyed peas, sorted and rinsed

2

medium celery stalks, sliced (1 cup)

1

large onion, chopped (1 cup)

1 1/2

tablespoons chopped fresh savory leaves or 1 1/2 teaspoons dried savory leaves

1

garlic clove, finely chopped

3

medium carrots, thinly sliced (1 1/2 cups)

1

large green bell pepper, cut into 1-inch pieces

1/2

cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)

• 1 Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• 2 Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• 3 Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.