Rinse black-eyed peas in cold water, picking out any stones or bad beans. Soak them overnight in a large bowl covered with water.

In a large heavy pan or Dutch oven cook the bacon until browned. Add turkey leg/ham hock and sear on all sides. Remove meat and set aside.

Add chopped onions to the pan and sauté until softened. Add minced garlic and Cajun/Creole seasoning and cook for 1 minute, stirring often.

Add chicken broth to the pan. Drain the soaked beans, rinse them, and add to the pot. Return the cooked meat to the pot. Bring to a boil, then reduce heat and simmer uncovered for 35 minutes or until beans are tender and the broth thickens.

Remove the bay leaf and season to taste with salt and pepper and additional Creole seasoning if desired. Serve hot, preferably over rice.