Easy Black-Eyed Peas
For Easy Fresh Black-Eyed Peas: Substitute 2 lb. fresh shelled peas or frozen, thawed peas for dried peas. Combine peas and all remaining ingredients except olive oil in a large Dutch oven, and bring to a boil over medium-high, skimming and discarding foam from surface as necessary. Once peas have come to a boil, reduce heat to medium-low, and cook until peas are tender, 20 to 25 minutes. Remove and discard herb sprigs, bay leaf, and bacon slices. Serve peas drizzled with olive oil, if desired.