Ingredients

2 lbs dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 lb bacon
½ cup butter
2 large yellow onions, chopped
1 lb cooked ham, cut into bite-size pieces
salt and black pepper to taste

Directions

Step 1: Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Step 2: Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.

Step 3: Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.

Step 4: Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.

Step 5: Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.