1 lb. dried blackeyed peas, soaked overnight
4 c. water
1 chicken bouillon cube
2 sm. onions, quartered
2 hot pepper pods or 1 tsp. crushed red pepper
3 cloves garlic, minced
1/2 tsp. dried thyme, crushed
1 tbsp. vegetable oil
Salt to taste (opt.)

Drain peas. Combine peas, water, bouillon, onion, pepper, garlic, thyme, vegetable oil and salt in Dutch oven or large saucepan. Bring to a boil. Reduce heat; cover and simmer gently for 1 hour or until tender. Add additional water if pea mixture becomes too thick. 8 servings.