We took some liberties with the recipe in that we added the option of using frozen back-eyed peas instead of fresh -- it's a time saver, if you're not a purist! Also, we added the option of using chicken or vegetable stock instead of water, just because we thought it would give it more flavor, but feel free to use water, as intended below.
2 quarts water or 2 quarts chicken or vegetable stock
1 onion, chopped
¼ green pepper, chopped (optional)
1 stalk celery, chopped
3 slices thick-cut bacon, chopped, or ham bone
salt and pepper to taste
Instructions
If using frozen peas, skip to the next step. If using fresh peas, wash them and soak them overnight, or at least five to six hours in fresh, cold water. Drain off soaking water.
Put the peas in a large pot of 2 quarts of water or stock.
Add onions, green pepper if using, celery, and bacon or ham bone.
Season to taste with salt and pepper but remember to add less salt if you used stock.
Cook for about two hours or until peas are tender enough to mash easily.
Add water or stock as needed while cooking.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2018/12/30/southern-comfort-for-the-new-year/