<http://schema.org/recipeInstructions>
" In 12-inch skillet, cook bacon over medium-low heat 10 to 12 minutes or until browned, stirring frequently. With slotted spoon, transfer bacon to paper towels to drain. Spoon out 3 tablespoons bacon fat from skillet into cup; reserve. Discard any remaining fat in skillet. Return reserved bacon fat to skillet; heat over medium-high heat until hot. Add celery, onion, and pepper, and cook 15 to 20 minutes or until vegetables are lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring. Meanwhile, rinse black-eyed peas with cold running water and discard any stones or shriveled peas. In 6-quart Dutch oven, place peas, bay leaf, broth, and 7 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 to 40 minutes or until peas are almost tender. Drain peas, discarding liquid. In small bowl, stir ketchup, molasses, vinegar, sugar, bourbon, mustard, Worcestershire, and salt until blended. Return peas to Dutch oven; stir in bacon, vegetables, and ketchup mixture until combined. Preheat oven to 350 degrees F. Transfer pea mixture to deep 4-quart casserole; cover and bake 40 minutes or until hot and bubbly. (If not baking right away, cover and refrigerate up to 48 hours. When ready to bake, preheat oven to 350 degrees F. and bake peas, covered, 1 hour or until hot and bubbly.)"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25928/baked-black-eyed-peas-2008/>