1. Heat a 3-4 quart pot over medium heat. Once hot add just enough olive oil to coat the bottom.
2. Add the chopped onion. Sauté until translucent.
3. Add the minced garlic. Sauté until fragrant.
4. Stir in the purple hull peas.
5. Add the chicken broth (or water), the diced bacon, and the bay leaf.
6. Bring to a boil, then lower the heat to a simmer.
7. Simmer uncovered for 30-40 minutes, just until peas are tender, not mushy.
8. Season with kosher salt to taste.
9. Add the red pepper flakes (optional).

Serve it with cornbread, pork chops or pork tenderloin, or sliced tomatoes.