Black-eyed Peas

3 cups Fresh Black-eyed

4 cups Pork stock

1 piece Bacon

2 tsp  Sugar

2 tsp Salt

1 Tbs Flour

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat to a slow simmer and cover. Simmer 30-45 minutes. Remove 1 /4 cup of pot liquor. Stir flour into pot liquor and pour back into peas. Bring back to a simmer and cook 10 minutes more. Remove from heat and let rest for 10 minutes before serving. Yield: six to eight servings