Start by filling a pot with water and turn up the temperature so that the water boils.
Add 2 lbs. of dried black eyed peas to water (sift through beans and throw away all dark colored beans or small rocks. Yes, sometimes there are small rocks in a bag of dried beans).
Boil for 10 minutes and cover.
Let sit for 60 minutes.
During the waiting time, cook 1 lb. bacon and retain the drippings.
After an hour, drain the water from the beans by using a colander. Depending on where you live, "colander" is pronounced either "co-land-er" or "col-an-der." I won't even argue with you if you say it wrong (wink).
Once drained, pour the beans back into the original pot and add water to about 2 inches above the beans. "Life is like an onion: You peel it off one layer at a time, and sometimes you weep."
Dice about 2 cups of onions and add to beans. "Life is like an onion: You peel it off one layer at a time, and sometimes you weep."
Add about 2 tablespoons of salt and about 1 tablespoon of pepper.
Unhealthy ingredient alert: Add the drippings from 1 lb. of cooked bacon. Reserve cooked bacon for later. My grandmothers used fatback or salt pork. Yummy artery cloggers!
Bring all ingredients to a boil and then cut heat back to a slow simmer. Cook until beans are tender. Simmer long enough that the liquid cooks down and thickens.
Fill bowls with black-eyed peas and add the crunchy cooked bacon pieces on top. Enjoy every bite.
Add cornbread on the side for a truly delightful meal!
Black-Eyed Pea Recipe courtesy of The Redheaded Writer!