Crowder Peas
Submitted by lincob
Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minIf you grew up in the South, you already know. Crowder peas simmered with a ham hock is the kind of cooking that fills the house with a smoky, porky perfume and puts something on the table that sticks to your ribs.
Brown the ham in oil first to build that fond on the bottom of the pot. Add water, peas, and your seasonings. Cajun spice, garlic, onion. Cover and let it go for about an hour until the peas are creamy and the broth is rich with ham flavor.
Ladle it over hot rice or crumble some cornbread right into the bowl. That’s how it’s done.
Kitchen Tips
- Ham hocks give the richest, smokiest broth. Diced ham works too but won’t have quite the same depth
- Keep an eye on the liquid level. Peas soak up water as they cook, so add more as needed to keep things from sticking
- This same method works for black-eyed peas, field peas, butter beans, or just about any Southern legume
- A splash of hot sauce or pepper vinegar at the table is not optional. It’s tradition
Ingredients
Directions
In two quart pot, add oil, and brown ham or ham hocks.
Add water, peas, and season to taste.
Cover and simmer, stirring occasionally until peas are tender (about one hour).
Serve hot over rice or corn bread.
Note: All beans, peas may be prepared in the same manner.
Dry beans should be rinsed and sorted in a collander before using.
Dry beans require a longer cooking time than fresh or frozen legumes.
Any of your favorite sausages/seasoning meats can replace ham.
Monitor liquids closely while cooking and add water as necessary to prevent scorching.
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