In a large dutch oven pot cook bacon over medium heat until crisp.

Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.

Add chopped onion, garlic, celery, red bell peppers and cook until soft, about 3 to 4 minutes. Season with spices here.

Add turkey necks, black-eyed peas, bay leaves and 4 cups stock to pot. Bring to a boil over medium-high heat. Add more seasoning.

Reduce heat to medium-low and simmer until peas are tender but not too soft. During the last 30 minutes of cooking add tomatoes and more seasoning.

Remove bay leaves from the pot and serve with bacon and green onions.

For my spice seasonings I usually mix them all together in a small bowl or ramekin and then just add about a quarter of the seasoning mix at each of the key steps.

Add more stock as necessary during cooking. You don’t want the peas to get too dry.