Southern Pink Eye Peas

Southern Pink Eye Peas

2 pints fresh pink eye peas
1/2 pound smoked bacon cut into 1 inch pieces
1 large yellow onion chopped fine
1-32 fluid ounce unsalted chicken stock
1 large tomato chopped medium
1 tablespoon tomato paste
1 tablespoon dried parsley
1 teaspoon tarragon
1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes
1 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper

Pink eye or purple hull peas are widely grown in the South and a Southern delight. Saute bacon till soft but not crunchy. I cut mine up with a kitchen shears. Add onion and cook till onion is translucent. Add chicken broth and remaining ingredients. Cook for approximately one hour till peas are soft and creamy. I had six tomatillo, one banana pepper, and about six cherry tomatoes from the garden which I also added, but they are not necessary for this recipe; just didn't want them to go to waste. These peas freeze well too. Serve with a slice of corn bread. Nothing better than Southern peas.