Recipe by Keri Caldwell
Simple, warm, soulfull, soothing, flavorful, and absolutely delicious field peas. I didn't know they could be this good. Add homemade cornbread, and if you're southern, some good ole pan fried sourkraut and weiners, maybe some canned pickled green tomatoes, some sliced onions and you have an easy delicious meal and a happy smiling family.
Top Review by Deely
Keri, My southern family loved this recipe. I didn't measure anything, but used all of your ingredients. I was out of bacon, so I sauted the onion and garlic in bacon grease and added to the pot. Thanks for helping out a displaced yankee cook southern style.
- 2 lbs frozen field peas, with green bean snaps
- 2 chicken bouillon cubes
- 1 slice bacon
- 1 tablespoon bacon bits
- 1 tablespoon vegetable oil
- 1⁄2 small onion, chopped
- 1 1⁄2 tablespoons garlic, minced
- 1 pinch sugar
- salt and pepper
Directions See How It's Made
- Bring about 6 cups water with boullion cubes to a boil. Add peas. In another pan, lightly saute onion and garlic in oil. Add to peas. Add bacon, bacon bits, sugar, salt and pepper. Adjust water so that peas are entirely covered and at a level about 1-1/2 inches above peas. Bring to boil, cover, and reduce heat and strong simmer about 45-60 minutes. Keep watch that peas are kind of soupy because you don't want them dry (Add water if necessary). The broth makes them wonderful!