* 1 bag Beasley Farm Conk peas, rinsed and sorted
* 2 strips of bacon, cooked and crumbled
* 1 small onion, chopped
* 1 garlic clove, minced (if desired)
* 1 tablespoon butter or margarine (or Extra Virgin Olive Oil)
* Salt to taste
Place peas, oil and seasoning, in enough water to cover in a pot; bring to a boil.
Boil for 2-5 minutes to completely thaw.
Boil for 2-5 minutes to completely thaw.
Remove from the heat; cover and let stand for 20-30 minutes. Do not drain.
Slow cook bacon strips in fry pan until crisp. Blot dry.
Slow cook bacon strips in fry pan until crisp. Blot dry.
Saute onion in Olive Oil (or the bacon drippings). Add to pea mixture. Return to heat; simmer, covered, for 30 minutes or until peas are soft.
Top with crumbled bacon if desired. Yield: 4-8 servings, depending on hearty appetites.
Top with crumbled bacon if desired. Yield: 4-8 servings, depending on hearty appetites.
