Pease Pottage - cooking recipe

Ingredients

1 1/2 cups whole peas, rinsed and picked over
8 cups water (plus additional water for soaking peas)
4 ounces thick sliced bacon, coarsely chopped

Preparation

Place peas in a bowl and add water to cover by 3 inches.
Leave overnight for cooking in the morning or soak all day to cook for dinner.
Drain peas and discard water.
Place peas and bacon in a large pot and add 8 cups fresh water.
Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.
Add water if necessary to keep from burning.
Serve with pilot crackers (the modern equivalent of ship's biscuit) and beer for a true shipboard meal.