Here is the recipe we have printed on our pea bags:

---
Fry about 3 slices of bacon or 1-2 ounces of other fat pork. Dice and saute about 1/2 of a medium to large onion in the pork fat. Rinse and inspect peas in a collander. Add peas and about two cups of water to the pork and onion. Add about 1 diced Jalapeno or Serrano pepper. Bring to boil, reduce heat, and cook 30-45 minutes. Salt and pepper to taste.
---

Those bags are about ten years old; we have adjusted our preparation suggestions with the following two modifications:
1) For meat/grease, we recommend Meyers hot sausage from Elgin. About 1 link per pound of peas, diced.
2) Instead of salt, we recommend Cajun/Creole Seasoning. Konriko is our preferred brand. Salt is a major ingredient of the seasoning, just add the seasoning until the peas do not need salt.