Lady Peas with Salt Pork and Rice |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a real Southern dish. Not too many people have access to Lady Cream Peas, so Black Eyed peas may be substitued. A wonderful dish. I serve with beef or pork and cornbread. Ingredients:
1/4 lb lean salt pork, rinsed and patted dry or 1/4 lb lean bacon |
1 medium onion, finely chopped |
2 cloves garlic, finely chopped |
3 cups fresh lady cream peas or 3 cups black-eyed peas (if frozen, do not thaw) |
3 cups water |
1/4 cup scallion, with green tops thinly sliced |
Directions:
1. Discard any skin on salt pork.
2. Cut into 1/3 pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
3. Transfer pork to a paper towel to drain.
4. Pour off all but 1 Tbsp.
5. fat and cook onions over moderate heat until softened.
6. Add garlic and cook, stirring for 1 minute.
7. Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
8. Stir in scallions and salt and pepper, to taste.
9. Serve over rice and sprinkle with salt pork.
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