Soak the dried peas/beans overnight, rinsing and refreshing the soaking water a few times, then proceed with the recipe, it’s pretty straightforward, although I opted to omit the pork shoulder. The beans are plenty flavorful with just thick-cut bacon.
The original recipe makes an important point about mashing some peas against the side of the pan after they’re nice and soft, then stirring them back into the mix.
I love the resulting texture – creamy but still chock full of firm but tender whole peas. Oh yum!
Find the recipe here.