2 (10 oz.) pkgs. frozen blackeyed peas (or fresh)
1/2 tsp. salt
1/2 (1/2 oz.) slice thick bacon, cut into 1/2 inch dice
3 tbsp. water
2 med. red onions, thinly sliced
1 bay leaf
1/2 tsp. sugar
Pepper to taste
1/4 c. Balsamic vinegar
2 tsp. olive oil

Combine peas and salt. Cook until tender but not mushy. Drain. Combine bacon with water in skillet. Cover. Cook on moderate heat until it begins to render. Uncover. Reduce heat until water is evaporated and bacon is lightly browned. Add onions, cover. Cook until onions are wilted, adding 1 tablespoon of water if necessary. Remove lid. Cook until onions begin to brown. Add peas, bay leaf, sugar, salt, pepper, vinegar and 1/4 cup water. Cover. Simmer for 15 minutes. Stir in olive oil. Let cool slightly before serving. Serves 6 to 8.