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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Peppery Peas O'Plenty Recipe

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This recipe for Peppery Peas O'Plenty is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 hickory-smoked bacon slices
1 large onion, chopped
1 cup frozen black-eyed peas
1 cup frozen purple hull peas
1 cup frozen Crowder peas
1 cup frozen butter peas
1 cup frozen field peas with snap
1 (32 oz.) container chicken broth
1 Tbsp. Asian garlic-chili sauce
1 Tbsp. salt
1 Tbsp. freshly ground pepper
Directions:
Directions:
Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving bacon drippings in pan. Crumble bacon. Saute' onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20-25 minutes, uncovered. Top with crumbled bacon.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Cook time: 40 minutes.

Works great with butter beans in lieu of the rest!!

 

 

 

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