Lady Peas with Salt Pork and Rice

This is a real Southern dish. Not too many people have access to Lady Cream Peas, so Black Eyed peas may be substitued. A wonderful dish. I serve with beef or pork and cornbread.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1⁄4 lb lean salt pork, rinsed and patted dry or 1⁄4 lb lean bacon
• 1  medium onion, finely chopped
• 2  cloves garlic, finely chopped
• 3  cups  fresh  lady cream peas or 3  cups black-eyed peas (if frozen, do not thaw)
• 3  cups water
• 1⁄4 cup scallion, with green tops thinly sliced

Directions

1. Discard any skin on salt pork.
2. Cut into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
3. Transfer pork to a paper towel to drain.
4. Pour off all but 1 Tbsp.
5. fat and cook onions over moderate heat until softened.
6. Add garlic and cook, stirring for 1 minute.
7. Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
8. Stir in scallions and salt and pepper, to taste.
9. Serve over rice and sprinkle with salt pork.