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Crowder Peas

Crowder Peas

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


This recipe goes with Crowder Pea Succotash

Southern Living AUGUST 2008

  • Yield: Makes 4 servings
  • Cook time:30 Minutes
  • Prep time:15 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.


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Crowder Peas recipe