Jane's Favorite Tested Recipes
09/22/2006
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Peppery Peas O’Plenty
| 4 smoked bacon slices, chopped |
| 1 large onion, chopped |
| 5 cups of assorted peas, fresh or frozen |
| 4 cups chicken broth |
| 1 Tablespoon Asian garlic-chili sauce |
| 1 teaspoon salt |
| 1 Tablespoon black pepper |
Cook bacon in (at least) 3 ½ quart container until crisp. Drain on paper towels, reserving the drippings in the pan.
Sauté onion in hot drippings over medium heat until translucent, around five minutes. Add all the peas, broth, and seasonings. Cook until done (about 45 minutes if peas are fresh; about half an hour if they are frozen.) Top with crumbled bacon.
NOTE: My daughter sent me this recipe from www.kitchenassistant.com, which said it was from Southern Living, but I don’t know the year or month. The recipe called for one cup each of frozen black-eyed peas, purple hulls, Crowder’s, butter beans, and field peas. All I could find fresh was zipper creams, so I just used five cups of them. I found the Asian garlic-chili sauce in the Asian section at Publix next to the red curry paste. These tasted wonderful, quite spicy. I served them with creamed corn and skillet cornbread, as we wanted a light dinner. They would be great with any kind of BBQ, I am sure!!!