Peas

3 cups              Fresh peas, Black-eyed, Crowder, Lady or Pink-eyed purple-hull

4 cups              Pork stock

1 piece             Bacon

2 tsp                Sugar

2 tsp                Salt

1 Tbsp             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