Stewed Field Peas

Name: Stewed Field Peas
Yield: serves 4 to 6
Ingredients: 2 slices thick-cut bacon, chopped; 1 tablespoon olive oil; 1 onion, chopped; 3 cups (about 1 pound) shelled fresh or frozen crowder or other field peas; 3 to 4 cups water; 2 tablespoons unsalted butter; 1 small chile pepper; 4 fresh sage leaves; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste

December 14, 2011

Unlike my mom and many Southern cooks of her generation, for whom fatback was the preferred flavoring agent, I most often make peas in a savory broth flavored by bacon, country ham, or olive oil. Either way, the cooked peas yield a rich, saucy pot likker that just begs to be soaked up with cornbread.

Recipe notes

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