Instructions

1. 1
   Soak the dry peas overnight in about 4 cups of cold water.
2. 2
   Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.
3. 3
   In a separate pot, boil the smoked butt for 40 minutes per pound.
4. 4
   Cut the smoked butt into small cubes, and add to the softened pea stock.
5. 5
   Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.
6. 6
   Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin.