10 slices thick cut bacon cooked and crumbled
1 medium sweet onion finely diced
1/3 cup diced jalapeno or poblano or green pepper
3 cloves garlic minced
10 oz cubed smoked ham
1 14.5 oz can chili seasoned tomatoes
2 14.5 oz cans low sodium chicken broth [plus 1/2 cup]
1 tsp Worcestershire sauce
3/4 tsp seasoned salt adjust to taste
3/4 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp dark chili powder
1/2 tsp red pepper flakes
1 large bay leaf
4 Tbsp chopped fresh cilantro
Place the peas into a colander and rinse well, remove any debris. Place into a pot and cover with water and allow to soak on the counter overnight. Before cooking, drain and rinse well. On the stove top, in a large pot or dutch oven, cook the bacon until crispy. Remove with a slotted spoon to drain on paper towels. Reserve 3 Tbsp drippings. To the pot add green pepper and onion. Cook for 3 minute until softened and beginning to brown. Add the minced garlic and saute for 1 minute longer. Add ham, Worcestershire sauce, black eyed peas, chicken broth, canned tomatoes, seasoned salt, cumin, black pepper, chili, red pepper flakes, bay leaf and 2 Tbsp cilantro to the pot. Mix well. Simmer for 1 hour 15 minutes until the peas are tender. Uncover and remove bay leaf. Taste and adjust seasoned salt and pepper to your taste. Simmer uncovered for 15 minutes to reduce sauce and thicken slightly. Stir in the remaining cilantro just before serving. Serve with a scoop of rice and garnish with bacon crumbles.