Heat a Dutch oven over medium heat and add the diced bacon. Cook until crispy, about 15-20 minutes, stirring occasionally. Once done, transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.

Add the small diced onion to the pot and cook, stirring occasionally, for about 10 minutes until it becomes soft and translucent.

Incorporate the minced garlic and sauté for another 30 seconds, allowing the aroma to fill your kitchen.

Add the seasoned salt, garlic powder, onion powder, thyme, black pepper, and cayenne. Stir the spices into the mixture and let it cook for another 30 seconds.

Toss in the soaked and drained black-eyed peas, followed by the chicken stock and bay leaves. Stir gently to combine. Bring the mixture to a boil.

Once boiling, reduce the heat to a simmer. Cover and let it simmer for about 60-90 minutes, stirring occasionally until the peas become tender.

Once the peas are done, add the butter and stir until melted. Taste and adjust seasoning as necessary, and top with the crispy bacon and fresh parsley if desired.