Grey Peas and Bacon

This is a Black Country speciality, traditionally served around Bonfire Night. A stodgy casserole type dish (similar to pease pudding) 

1 lb dried grey peas (or split yellow peas)
1 large sliced onion
3 oz pearl barley
1 lb trimmed bacon (diced)
Pepper


Soak the peas and pearl barley overnight and then place in a saucepan with the sliced onion.

Brown off the bacon and add it to saucepan.

Add a litre of ham stock, salt and pepper if necessary.

Cook slowly for two hours.