Black-Eyed Peas with Ham

Step 1
Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step 2
Drain peas. Dice ham and reserve the bone.

Step 3
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.

Step 4
Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.

Step 5
Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.

Step 6
Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.

Step 7
Serve over warm rice with crumbled bacon and green onions sprinkled over top.