Prep 20 mins
Cook 45 mins
This is a real Southern dish. Not too many people have access to Lady Cream Peas, so Black Eyed peas may be substitued. A wonderful dish. I serve with beef or pork and cornbread.
- 1⁄4 lb lean salt pork, rinsed and patted dry or 1⁄4 lb lean bacon
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 cups fresh lady cream peas or 3 cups black-eyed peas (if frozen, do not thaw)
- 3 cups water
- 1⁄4 cup scallion, with green tops thinly sliced
- Discard any skin on salt pork.
- Cut into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
- Transfer pork to a paper towel to drain.
- Pour off all but 1 Tbsp.
- fat and cook onions over moderate heat until softened.
- Add garlic and cook, stirring for 1 minute.
- Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
- Stir in scallions and salt and pepper, to taste.
- Serve over rice and sprinkle with salt pork.
Lady Peas are so delicious and this recipe sure does them justice! Absolutely the finest way to serve them. I typically use bacon and it usually takes about 45min to finish. DH gives these a 7 out of 5 stars every time. Miss Annie--thanks for posting such a true southern dish for all the recipezaar folks.
Used North Country fruitwood smoked bacon and added finely chopped celery and carrot along with the onion. My farmstand Lady Creams came in a 4 cup bag so used 4 cups water. Cooking time needed to be ncreased by 20 minutes or so. Absolutely delicious served over basmati rice. A winner.
Mmmm...I used dry black-eyed peas and bacon; just added the cooked peas and bacon after sauteing the garlic, with a little water and heated through. Really good southern flavor!