Week 12 - Southern Style Crowder Peas

Shelling peas is hard work, yo. Seriously. After what felt like hours, I had a small pile of peas that seemed tiny, compared to all the pea pods I had started out with.

I have never had a "crowder" pea before. These peas, also called field peas, are surprisingly hard and look a lot like black-eyed peas. My favorite part, they come in purple pods. (It is September after all.) I searched online like a crazy person and finally settled on the below recipe for my Mississippi Purple Crowder Peas.

Southern Style Crowder Peas and Rice

Ingredients: 

• 4 Slices of Bacon (I used the fancy, nitrate free Whole Foods bacon...because yeah.)
• 1 Small Onion
• 1 Small Green Pepper
• Bunch of Crowder Peas (I have no idea how many I used - but I know I used the entire portion from the CSA share). 
• 1 Cup Water
• 1 Cup Vegetable Broth
• 1 Tablespoon minced garlic
• 1 Pinch of Thyme
• 1 Bay Leaf
• Seasoned Salt to Taste
• 1 Ham Steak

Directions:

1.  Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender. 
2. Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving. 

 I served this over rice and it was smokey and filling. MMMMM.