In case you are wondering, here's another favorite recipe from June 2010 on cooking peas and with an explanation of the varying types.
Now the one below I think tops all, I mean, I think is is pretty good, as stated, the best darn one ever. Enjoy!
recipe for turning dried peas into something special
makes about 6 cups
1 -16 oz package dried cream peas (any peas will do like field, crowders or black-eyed)
3 thick-cut slices hickory smoked bacon, diced
6 cups chicken broth
1 tablespoon salt
2 garlic toes (cloves) minced
1/4 cup minced onion
1/4 cup chopped mixed bell pepper
1/4 teaspoon black pepper
1/4 teaspoon crushed dried thyme
1 teaspoon brown sugar
The day before, sort the beans to remove any inferior ones (as well as foreign objects) and rinse under running water well. Cover in a large stock pot with cold water allowing water to come at least 2 inches above beans. Let soak overnight.
Drain and rinse. In same stockpot (cleaned), heat over medium high heat and add bacon. Stir and cook until brown. Remove all but 2 tablespoon of grease leaving bacon in pot. Add broth and remaining ingredients including beans. Bring to a boil, cover and reduce heat ot low. Simmer for about 1 1/2 hours or until beans are nice and tender.
Note: I used cream peas (also known as Lady Peas) and cut cooking time to 50 minutes.