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:
- 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.
- Add chopped onion to pot; cook, stirring occasionally, until tender, about 6 minutes.
- 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.