Dave's Georgia Black Eyed Peas Recipe

Rinse pick over and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.

Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil stirring occasionally to dissolve the bouillon. Stir in the peas reduce heat and bring to a simmer.

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

Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon ham and salt and pepper to taste. Simmer the peas over low heat for 8 hours stirring every hour.