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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Freeze the flavorful leftover cooking liquid to use in soup or to cook rice. Ingredients:
1/2 large onion, cut in half |
1/2 medium carrot, cut in half lengthwise |
2 celery ribs, cut into 2-inch pieces |
2 garlic cloves, peeled and cut in half |
1 tablespoon olive oil |
2 tablespoons jarred ham base |
2 cups fresh or frozen crowder peas |
2 fresh thyme sprigs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook first 4 ingredients in hot oil in a Dutch oven over medium-high heat, stirring often, 5 minutes. Stir in ham base and 4 cups of water until well blended. Add peas, thyme, salt, and pepper, and bring mixture to a boil. Reduce heat to low, and simmer 20 minutes or until peas are done. Remove from heat; cool 30 minutes.
2. Drain peas, reserving cooking liquid for another use. Remove and discard onion, carrots, celery, and thyme sprigs.
3. Note: For testing purposes only, we used Superior Touch Better Than Bouillon ham base.
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