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3. Toss in the onion, stirring with that bacon until it's translucent and just golden. Then, add the minced garlic and let it all mingle for about a minute – no longer, or you’ll lose that lovely, sharp flavor.
4. Add the drained black-eyed peas, broth, bay leaf, smoked paprika, and thyme to the pot. If you're feeling bold, sprinkle in those red pepper flakes now.
5. Bring it all to a boil, then reduce the heat to a simmer. Let it do its thing, uncovered, for about an hour or until those peas are perfectly tender to your liking.
6. Finally, season with salt and pepper, and ladle into bowls. Sprinkle a bit of fresh parsley over the top for color and freshness.
Variations & Tips:
If your little ones (or let's be honest, even the grown-ups) are a bit picky or have dietary needs, there's plenty of wiggle room here. For a vegetarian twist, simply skip the bacon and sauté your onions in olive oil instead, using veggie broth to keep it plant-based. Trying to cut down on salt? Use a low-sodium broth and season to taste. And for a heartier meal, throw in some diced ham or leftover pulled pork. The beauty of this dish is that it's forgiving and adaptable – much like us parents, right? Just remember to soak the peas to reduce cooking time and ensure they're nice and tender. Enjoy, my dears!
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