New Year's Black-Eyed Peas

Dice bell pepper, celery, onion, garlic and cilantro. Juice limes.
Sauté bacon in pot and remove bacon once all the fat has been rendered out and the bacon pieces are crispy. Leave bacon grease in the pot.
Add in celery, bell pepper, and onion to the pot and cook on medium heat until soft (about 5-6 minutes).
Then, add in Tonys Creole Seasoning, salt, pepper bay leaves, oregano, paprika, and stir to incorporate all the seasonings and rehydrate them.
Pour in your beans and add in 6 cups chicken stock, cooked pork or ham (or even leftover turkey) and bring to a boil. Then, reduce to a very low simmer and cook with the lid on your pot for 2 ½ hours or until beans are tender. After 90 minutes you will find that you will need to add in more chicken stock. Add remaining 2 cups of stock.
In a blender take ⅔ cup heavy cream slightly heated with 1 cup of beans with as little broth as possible and then puree it. Why? Simply because this will create a creamy texture to the soup. Pour that back into the pot with lime juice.
To finish, taste and add any extra seasonings you prefer. Top with bacon and serve.