Best Darn Southern Peas Ever....

...well, we think so.

Recipes for southern peas are a dime-a-dozen. Heck, I have posted several myself, hopefully you will agree that mine are worth at least a quarter. Now, good ones, I mean a really keeper will turn these hard legumes into tasty gems. And folks, that is in my humble opinion, is what this recipe is all about. Making that package of dried peas into a very delectable, mouth-watering, momma-slap-me-for-eating-too-much side-dish that you are proud to serve to family and friends. Yup, this one is that good.

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)
water
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.