Ingredients:
- 1/4 pound lean salt pork, rinsed and patted dry, or 1/4 pound lean bacon
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 (1-pound) package Camellia Brand Lady Cream Peas
- 6 cups no-sodium chicken broth
- 1/4 cup sliced scallions, with green tops thinly sliced
Directions:
- Rinse and sort peas.
- Discard any skin on salt pork.
- Cut salt pork or bacon into 1/3-inch pieces, and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered, and salt pork or bacon is crisp and golden, about 6-8 minutes.
- Transfer salt pork or bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat, and cook onions in fat over moderate heat until softened.
- Add garlic and cook, stirring for 1 minute.
- Stir in peas and broth, and simmer uncovered until peas are tender, about 1 hour.
- Stir in scallions and salt and pepper, to taste.
- Serve over rice, and sprinkle with salt pork or crumbled bacon.
View Comments (2)
I cooked my lady cream peas that had been soaked for four hours and they were still hard. What's the deal? Why did they not cook>?>>>??
Did you salt them early in the cooking?