Ingredients

1 pound dried black-eyed peas, rinsed and sorted

1/2 pound bacon, cooked and crumbled

1 tablespoon butter

1 large onion, chopped

1 garlic clove, minced

1/2 teaspoon dried thyme

Salt to taste

Additional cooked and crumbled bacon, optional

Directions

Place peas and bacon in a large Dutch oven; add water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let soak, covered, for 1 hour. Do not drain.

In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme and salt.

Add to pea mixture; return to the heat. Cook, covered, over medium heat for 30 minutes or until peas are tender, stirring occasionally. If desired, top with additional crumbled bacon. Yield: 8 servings.