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

Drain peas. Combine peas, water, bouillon, onion, pepper, garlic, thyme, vegetable oil and salt in Dutch oven or large pot. Bring to boil. Reduce heat. Cover and simmer gently for 1 hour or until tender, add more water if peas becomes to thick.