the best field peas

2-3 strips of bacon, diced
1 yellow or Vidalia onion, diced
1 quart bag field peas, such as zipper peas, black-eyed peas, creamer peas (if frozen, thaw beforehand)
4-6 cups chicken stock, preferably homemade
Kosher salt

STEP 1
In a large saucepan, add the diced bacon to a cold pot and turn the heat to medium- high. Cook the bacon for 5 minutes, stirring occasionally and allowing the fat to render. Add the diced onion and sauté another 3-4 minutes. Add the peas, a large pinch of salt, and sauté another minute.

STEP 2
Add enough chicken stock to cover the peas by 2 inches. Bring the peas to boil then turn the heat to low and let the peas simmer for 45 minutes. Add more stock as needed, but you don’t want the peas to be too soupy. The peas will absorb much of the liquid. Taste and add more salt as needed.