There are lots of ways to fix peas, but my favorite way to cook them is pretty straightforward. My grandmother made them like this and now so do I. I guess I shouldn't really call it a recipe as there isn't any measuring going on. More of a guide really. That's a gallon baggie of fresh shelled peas. It took almost two five gallon buckets to fill it up!
First things first though. Shell your peas. Sometimes you'll find you've picked a pea a little early. No worries! Just snap them like you would a green bean. That's how you get the snaps in Black-eyed Peas with snaps! ( wink) After I shell the peas I'll give them a good rinse and then put the desired amount in a pot. I cut up onions add that to the pot.. A slice or (three hehehe) of bacon goes in along with some salt ((I use Tony's Seasoning a lot) and pepper. Cover the peas with water. You will want about twice as much water as it takes to cover the peas. Set them on the stove and bring to a boil. Cook at a low boil until the peas are soft. Usually 20-30 minutes will do it. That's it... nothing to it right? And they are soooo good.
You can really play around with this basic recipe. Sometimes I'll add garlic, or jalapeno peppers or both. . If you want, you can add tomato's as well. If you have ever bought a can of black-eyed peas at the store I have to warn you- These taste absolutely nothing like that. (Hey... I'm just sayin'...)
But in the end, whatever I add there can't be many things that bring back those memories of sitting on the back porch with my grandmother and shelling peas for supper.