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1
Shell peas if necessary.
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2
They are fun to shell.
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3
Just pull the string from one end to the other and push the peas out with your finger.
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4
Lots of ways to do it but that is my favorite.
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5
I like to leave some of the thinner ones whole and just cut them in pieces-'snaps' to season the beans even more.
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6
Wash peas and pick out anything you don't want in the pot.
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7
Place peas in a Dutch oven and cover with water to about an inch over the peas.
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8
You can use broth or stock here but we prefer water because it lets the flavor of the peas shine through.
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9
Chop bacon in about one inch pieces and toss it and the chopped onion into the pot.
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10
(You can use salt pork if you like but I can't stand the stuff.
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11
Just make lots of slits cuts in it down to the rind but not all the way through)
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12
Cover and bring to a boil then reduce to a simmer and cook until peas are tender.
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13
About 30 to 45 minutes for fresh or frozen and about an hour and a half for dried.
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14
Stir occasionally and add more water if needed.
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15
Taste and add salt to taste.
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16
These freeze and reheat really well so make a 'mess' of them and freeze the leftovers.
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17
Enjoy!
