Lady Peas with Salt Pork and Rice

Submitted by Miss Annie

"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: 1hr 5mins
• Ingredients: 6
• 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.

Reviews

[Dulcet Kitchen]

Lady Peas are so delicious and this recipe sure does them justice! Absolutely the finest way to serve them. I typically use bacon and it usually takes about 45min to finish. DH gives these a 7 out of 5 stars every time. Miss Annie--thanks for posting such a true southern dish for all the recipezaar folks.

 

[lcgh1937]

Used North Country fruitwood smoked bacon and added finely chopped celery and carrot along with the onion. My farmstand Lady Creams came in a 4 cup bag so used 4 cups water. Cooking time needed to be ncreased by 20 minutes or so. Absolutely delicious served over basmati rice. A winner.

 

[Kaarin]

Mmmm...I used dry black-eyed peas and bacon; just added the cooked peas and bacon after sauteing the garlic, with a little water and heated through. Really good southern flavor!