- Reserving 1/2 cup liquid, drain black-eyed peas.
- Cook bacon in Dutch oven or large saucepan over medium heat 5 minutes, or until crisp. Add onion and celery; sauté 5 minutes, or until onion is soft.
- Gently stir in black-eyed peas and reserved liquid, soy sauce, red pepper and 1/4 cup water; bring to boil. Reduce heat and simmer 1 minute.
- Serve over warm cornbread.