Soak a pound of black-eyed peas over night. (Unless you’re using fresh ones, but good luck with that.) Cut two or three slices of bacon into smaller pieces. Chop an onion. Heat the bacon in the bottom of the bean pot until it renders a bit. Cook the onion in the bacon for a few minutes. Drain the beans, add them to the pot, and add fresh water or chicken broth, about four cups. Bring to a boil, turn down the heat, cook till the beans are done, an hour or so.
Eat on corn bread. Feel lucky.