1 qt bag of fresh shelled purple hull peas
2 boxes of chicken broth, divided
1 Knorr’s large chicken bouillon cube
1/2 sweet onion, chopped
2 T cajun seasoning, or to taste
1 t bacon grease
pinch of sugar
1 smoked rib or other piece of meat WITH bone
2 c water, reserved for refilling pot when broth gets low
Add the peas, broth, onion, rib/meat, bouillon cube and seasoning together in a pot and bring to a boil. Add the bacon grease and sugar. Reduce to medium/high heat and continue to cook for about 1 hour to 1-1/2 hours, or until peas are done. Add water throughout the cooking process as needed to make sure the peas are properly covered. Serve hot.
*Especially delicious with a fresh skillet of sweet cornbread!