In a 10-inch cast-iron skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Remove using a slotted spoon; let drain on paper towels. Reserve 2 tablespoons drippings in skillet. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook for 1 minute.
Stir in peas, broth, salt, black pepper, red pepper, and bay leaves; bring to a boil. Reduce heat and simmer, stirring occasionally, until peas are tender, 20 to 30 minutes. Stir in vinegar and bacon. Discard bay leaves before serving.
Notes
KITCHEN TIP: You can substitute any variety of fresh shelled peas or beans for crowder peas.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/perfect-skillet-peas/