4 hickory-smoked bacon slices
1 large onion, chopped
5 cups Oliver Farms crowder peas
1 (32-ounce) container chicken broth
1 tablespoon Asian garlic-chili sauce
3/4 to 1 teaspoon salt
1 tablespoon freshly ground pepper
Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon.
Sauté onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20 to 25 minutes, uncovered. Top with crumbled bacon.