Crowder Peas

Prep: 15 min., Cook: 30 min., Cool: 30 min. Freeze the flavorful leftover cooking liquid to use in soup or to cook rice.

This recipe goes with Crowder Pea Succotash

Yield: Makes 4 servings

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

Preparation

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.

Note: For testing purposes only, we used Superior Touch Better Than Bouillon ham base.