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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was purchased at an estate sale in Wylie, TX in 1990. The recipe is dated 1932, a tried and true recipe and a regular during the summer months when Crowder peas are at their best. Ingredients:
2 cups crowder peas (fresh-shelled) |
1 small white onion, chopped |
1 tomato, diced |
1 potato, diced |
1 stalk celery, chopped |
1/2 bell pepper, chopped |
1/2 cup ham, chopped |
salt & pepper, to taste |
chili powder, to taste |
Directions:
1. Combine all ingredients in a covered pot. Add enough water to cover peas by 1 inch. Cook over medium low heat until peas are done.
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