Crowder Peas

recipe
Freeze the flavorful leftover cooking liquid to use in soup or to cook rice.

 

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes
Cool: 30 Minutes

Ingredients

1/2 large onion, cut in half
1/2 medium carrot, cut in half lengthwise
2 celery ribs, cut into 2-inch pieces
2 garlic cloves, peeled and cut in half
1 tablespoon olive oil
2 tablespoons jarred ham base
2 cups fresh or frozen crowder peas
2 fresh thyme sprigs
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Cook first 4 ingredients in hot oil in a Dutch oven over medium-high heat, stirring often, 5 minutes. Stir in ham base and 4 cups of water until well blended. Add peas, thyme, salt, and pepper, and bring mixture to a boil. Reduce heat to low, and simmer 20 minutes or until peas are done. Remove from heat; cool 30 minutes.

2. Drain peas, reserving cooking liquid for another use. Remove and discard onion, carrots, celery, and thyme sprigs.

Note: For testing purposes only, we used Superior Touch Better Than Bouillon ham base.

Jason Scholz,

High Cotton, Greenville, South Carolina,

Southern Living

August 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note