Soak the black-eyed peas overnight in water and then drain off the excess water.
Heat a dutch oven over medium high heat. Add in the diced bacon and cook until the bacon is crispy (10-15 minutes).
Remove the bacon from the pan and place on a plate lined with paper towels. Leave the bacon grease in the pan.
Add the diced onions into the pans and sauté the onion in the bacon grease until the onions are soft and translucent (7-10 minutes).
Add in the minced garlic and cook for 1 minute until the garlic is aromatic.
Stir in the black-eyed peas, chicken broth, Creole Seasoning and bay leaves.
Bring the mixture to a boil. Then reduce the heat to a low simmer. Cover and cook for 60-90 minutes (stirring occasionally) until the peas are tender (easily mashed with a fork or spoon).
Remove from heat. Remove the bay leaves and stir in the cooked bacon. Then the black-eyed peas are ready to serve and enjoy!
Notes
Remove any debris from the dried peas until adding them to the pan. Refrigerate any leftovers in an airtight container for up to 5 days.