Soak the black-eyed peas overnight. Drain and rinse them well before adding to the pot.

Sauté the chopped beef bacon in a large pot over medium heat until crispy, about 5-7 minutes.

Add the onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant.

Combine the soaked black-eyed peas and chicken broth in the pot, ensuring the peas are covered by about an inch.

Season with cumin, paprika, salt, and pepper. Let the dish simmer for 30-40 minutes, stirring occasionally.

Serve hot, garnished with fresh herbs if desired.