Cook 3 slices chopped thick-cut bacon in a skillet over medium-high heat. Add 1 cup sliced celery, 4 chopped scallions, 3/4 teaspoon chili powder and 1/2 teaspoon kosher salt. Cook, stirring, 4 minutes. Add a 1-pound package frozen black-eyed peas and 3/4 cup water. Reduce the heat to medium and warm through, 5 minutes. Top with chopped parsley.
Photograph by Justin Walker
Recipe courtesy of Food Network Magazine