Heat a large pan or Dutch oven over low-medium heat. Add diced bacon and cook until crispy.
Use a slotted spoon to remove the bacon to a paper towel lined plate. Reserve 2-3 tablespoons of the drippings.
Add celery, onion, and bell pepper to the drippings, and cook for 3-5 minutes until the vegetables begin to soften.
Add minced garlic, and cook for an additional 30 seconds.
Add black eyed peas, chicken broth, water, Cajun seasoning, thyme, and oregano. Stir to combine.
Bring the liquid to a simmer, and continue to cook for 1 - 1 1/2 hours.
Cook until the black eyed peas are soft and cooked through but not mushy.
Drain excess liquid and discard the bay leaves.
Stir in the cooked bacon until combined.
Serve over rice or with a side of greens.
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