Southern Pink Lady Peas
Southern Pink Lady Peas are a true Southern delicacy and delicious when served with a slice of cornbread or hoecakes and a few slices of fresh summer tomatoes.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup fresh shelled pink lady peas
- 3 cup water
- 1 smoked ham hock (or 1/4 lb salt pork slices or leftover ham )
- 1/2 cup onions (finely chopped)
- 2 clove garlic (minced)
- 1 tbsp bacon grease
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- 1
Add bacon grease to a large saucepan over medium heat. Once the grease is hot, add the onions, reduce the heat to low and sauté for about six to seven minutes. Add the garlic and sauté for another minute.
- 2
Add the peas, whatever pork product you are using, and about three cups water and bring to a boil. You want the water to cover the peas by about an inch.
- 3
Skim off any foam that develops. Reduce the heat to low and simmer for about 20 minutes. It may take a little more or a little less time, depending on what kind of peas you are cooking. Stir occasionally.
- 4
Start tasting them to see if they are done about 15 minutes into the cooking process and keep tasting one or two peas every few minutes until they are tender. You don’t want to overcook them, or they will be mushy.
- 5
Add salt and pepper and serve. Enjoy!