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!