Crowder Peas

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



Makes 4 servings

Recipe from

Southern Living

Recipe Time

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


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


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
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