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Braised Lady Peas

Ingredients:

  • 12 slices bacon, chopped into ½-inch pieces
  • 1 large yellow onion, chopped
  • 2 pounds Camellia Brand Lady Cream Peas, rinsed and soaked overnight
  • 6 cups chicken broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Garnish: pickled red onion or shallot

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until crisp, about 10 to 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 4 tablespoons drippings in the pot.
  2. Add chopped onion to pot; cook, stirring occasionally, until tender, about 6 minutes. 
  3. Add cooked bacon, lady cream peas, broth, salt, and pepper to pot. Bring to a boil over high heat. Reduce heat to medium-low, and simmer until peas are tender, about 30 minutes. Garnish with pickled onion or shallot, if desired.

This recipe and image are courtesy of Taste of the South magazine.

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