Drain the field peas and add them to the pot. Add six cups of fresh cold water, the bay leaf, nutmeg, thyme, savory, salt and hot sauce. Bring the pot to a boil, then lower to a simmer. Cover and cook for one hour.
Check after an hour to see that the peas have not absorbed all the water. If so, add more. The pot should still have a soup texture.
Cook another 30-45 minutes, until beans are completely soft but not falling apart. Remove the bay leaf. Taste for seasoning and adjust. There should still be enough liquid so that the beans have a stew-like But not runny) texture.
Add the cooked, drained orzo to the pot and gently stir into the beans. Serve garnished with fresh chopped parsley.