CREAM PEAS

Approximately 1 lb. Pkg. shelled cream peas
3-4 slices bacon, cut into 2” pieces
1 clove garlic
1 chicken bouillon cube
Salt & pepper to taste

In heavy saucepan on medium heat, sauté bacon 2-3 minutes. Add peas, garlic, and fill pan with water. Bring to a boil and stir in bouillon cube until it dissolves. Turn down low and cook uncovered about 2 to 2-1/2 hours, stirring occasionally and being sure it doesn’t run out of water. If it gets low on water add only a small amount. The peas are best when the broth has cooked down and turns into a creamy sauce.