2 strips bacon, diced

2 garlic cloves, finely chopped

3 celery stalk, finely chopped

2 green bell peppers, seeded and finely chopped

1 onion, finely chopped

1 tsp ground coriander

1 tsp ground cumin

1 tsp dried thyme

2 cloves

1 2 inch stick of cinnamon

1 lb dried black-eyed peas

The day before, soak the black-eyed peas overnight in 2 quarts of water with 3 tablespoons of salt dissolved in it

To a dutch over medium-high heat, add the bacon and cook, stirring occasionally, until the fat renders (about 5 minutes)

Remove the now-crisp bacon from the pan and reserve

Add the celery, bell pepper, and onion and season with salt. Cook till the vegetables are translucent and starting to brown, then add the garlic and cook till fragrant (another minute or two longer; take care not to let the garlic burn)

Add the spices: coriander, thyme, cumin, cloves and cook briefly till fragrant

Drain the soaked peas and add to the pot along with water to cover by about an inch.

Cook till peas are tender; about 30 minutes

Serve with some of the broth, sprinkling with the reserved bacon”