* 1 bag Beasley Farm Conk peas, rinsed and sorted
* 2 strips of bacon, cooked and crumbled
* 1 small onion, chopped
* 1 garlic clove, minced (if desired)
* 1 tablespoon butter or margarine (or Extra Virgin Olive Oil)
* Salt to taste
Place peas, oil and seasoning, in enough water to cover in a pot; bring to a boil.
Boil for 2-5 minutes to completely thaw.
Remove from the heat; cover and let stand for 20-30 minutes. Do not drain.
Slow cook bacon strips in fry pan until crisp. Blot dry.
Saute onion in Olive Oil (or the bacon drippings). Add to pea mixture. Return to heat; simmer, covered, for 30 minutes or until peas are soft.
Top with crumbled bacon if desired. Yield: 4-8 servings, depending on hearty appetites.