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Stewed Field Peas

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"Unlike my mom and many Southern cooks of her generation, for whom fatback was the preferred flavoring agent, I most often make peas in a savory broth flavored by bacon, country ham, or olive oil. Either way, the cooked peas yield a rich, saucy pot likker that just begs to be soaked up with cornbread."

List of Ingredients

â—¦ 2 slices thick-cut bacon, chopped
â—¦ 1 tablespoon olive oil
â—¦ 1 onion, chopped
â—¦ 3 cups (about 1 pound) shelled fresh or frozen crowder or other field peas
â—¦ 3 to 4 cups water
â—¦ 2 tablespoons unsalted butter
â—¦ 1 small chile pepper
â—¦ 4 fresh sage leaves
â—¦ 2 teaspoons sea salt, plus more to taste
â—¦ ½ teaspoon freshly ground black pepper, plus more to taste


Recipe

Place the bacon and olive oil in a saucepan over medium heat and cook and stir until the bacon is crisp, about 4 minutes. Add the onion and cook and stir for another 3 minutes, until soft and translucent.

Meanwhile, rinse and drain the peas, discarding any blemished peas or bits of pod. When the onion is cooked, place the peas in the pan and add the water. Add the butter, chile pepper, sage, salt, and black pepper and stir to mix. Bring to a low boil and reduce the heat to a simmer.

Cover and cook until the peas are tender, 20 to 25 minutes, skimming the foam as it rises to the top of the cooking liquid. Remove from the heat, season with additional salt and black pepper, if desired, and serve warm.

Serves 4 to 6