Rinse the dried black-eyed peas and remove any damaged or dark peas. Place them in a large pot, pour in the broth, and bring to a boil over high heat. Once boiling, cook for 2 minutes, then cover and remove from heat. Let the peas soak, covered, for 1 hour without lifting the lid or draining.

Cut the beef bacon into 1/4-inch strips. In a large Dutch oven over medium heat, cook the bacon until it is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

Add the diced onion to the Dutch oven with the bacon fat and cook until the onion is translucent. Lower the heat, stir in the minced garlic, and cook for another 30 seconds, stirring frequently.

Pour in the water, scraping the bottom of the pot to deglaze. Stir in the Bouquet Garni, Italian seasoning, bay leaves, granulated sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Let this mixture simmer on low for about 10 minutes, then remove from heat until the peas are ready.

After the peas have finished soaking, add them and their soaking broth to the Dutch oven with the onion mixture. Stir to combine. Bring to a boil, then reduce the heat to low. Stir in all but 3 tablespoons of the cooked bacon. Cover and simmer, stirring every 20 minutes, until the peas are tender, about 1 to 1 1/2 hours. Adjust seasoning with salt and pepper as needed.

To serve, ladle the peas and their broth into bowls. Top each serving with reserved crispy beef bacon and a sprinkle of chopped fresh parsley.