In a large Dutch oven, cook bacon over medium heat until crisp, about 10 to 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 4 tablespoons drippings in pan.
Add onions to pan; cook, stirring occasionally, until tender, about 6 minutes. Add cooked bacon, peas, broth, salt, and pepper to pan. Bring to a boil over high heat. Reduce heat to medium-low, and simmer until peas are tender, about 30 minutes. Garnish with pickled onion, if desired.
Notes
*We used 2 pounds dried Camellia® Brand Lady Cream Peas, soaked overnight and drained.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/braised-lady-peas-2/