Well now,some things are better started from scratch and sometimes we ought to consider a can.
I cook every kinda dried bean I've found,but I still use bush's blackeyed peas.
My family has been cookin' them for generations.
Great Granny cooked 'em as fresh field peas.
Like Smokin' says,"don't save learnin' for the big event".
If you cook field peas all the time,it is natural.
If you don't,I'd think about canned, Made from DRIED peas.
Bush will have them on sale all over the South 3/$1.
Cook up your other ingredients and add dem peas 'bout 30 mins befo' servin'
I do a 5 gallon cooker every New Year's Day.
They goes wit' collard's,cabbage an' pork.
Iron skillet o' cornbead-no sugar.
Ham hocks,leftover smoked butt/shoulder,country bulk breakfast sausage,andouille, ham leftovers,an' bacon drippin's all be fine additions.
Fry ya up some rough chopped onions,celery,garlic,and bell peppers in your drippin's.
A can o' 'maters goes good,too.
"course ya goin' ta need you a few chopped jalapenos for character and a little oregano and a TBSP of Gebhardt's Eagle brand don't hurt none.
Keep 'em on the stove all day,with rice on the side,for everybody that stops by.
Now that an' a little tequila bloody mary give ya luck all year.