Crowder Pea Succotash

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Recipe from Southern Living

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Ingredients

  • 1/2 large onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 3 tablespoons olive oil
  • 2 cups fresh or frozen corn kernels
  • Crowder Peas
  • 1/2 cup reserved Crowder Peas liquid
  • 1/2 cup sliced green onions
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon salt
  • Garnish: fresh thyme sprig

Preparation

  1. 1. Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender. Stir in corn and Crowder Peas; cook 2 minutes or until thoroughly heated. Stir in 1/2 cup reserved Crowder Peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired. Serve immediately.
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