Delicious seasoned peas cooked with onions, peppers, bacon, and ham. A New Orleans style dish. Serve over rice.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.

Nutrition Facts

96 calories; protein 6.1g; carbohydrates 10g; fat 3.6g; cholesterol 9.1mg; sodium 426mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2006
Delicious! Got some Crowder Peas at our farmer's market and found this recipe. I had no bacon or ham (although both would be great in this recipe) so I used 1 tablespoon butter. No bell peppers so I added an anaheim pepper also from the market. Instead of garlic powder I used a fat garlic clove. And I didn't crush the bay leaf but put it in whole & removed it when ready to serve. Great recipe and great seasonings. Thanks GLOKEY--it was just what I needed! Read More
(42)

Most helpful critical review

Rating: 2 stars
04/01/2018
The most common mistake in cooking fresh or frozen field peas of any kind is to add a bunch of seasonings. The peas have a delicate flavor and should not be seasoned with anything other than a moderate amount of salt and some seasoning meat (smoked ham hocks, dry salt meat, etc.). Cover shelled peas with lightly salted water with the meat. Bring water to a boil, reduce heat to a simmer (covered) for one hour. Remove lid and continue to simmer for 30 min. (this is important to get the rich dark broth that is so important) Serve with cornbread and cold milk with fried green tomatoes or fried potato/onion patties. Nothing better! Read More
(6)
39 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/26/2006
Delicious! Got some Crowder Peas at our farmer's market and found this recipe. I had no bacon or ham (although both would be great in this recipe) so I used 1 tablespoon butter. No bell peppers so I added an anaheim pepper also from the market. Instead of garlic powder I used a fat garlic clove. And I didn't crush the bay leaf but put it in whole & removed it when ready to serve. Great recipe and great seasonings. Thanks GLOKEY--it was just what I needed! Read More
(42)
Rating: 5 stars
05/08/2008
Holy Moly! These were great! I have eaten crowder peas/purple hull peas forever but not like this. Didn't use the ham and didn't miss it. Used minced garlic and cooked my fresh peas for the first hour with a slice of uncooked bacon as instructed by my southern relatives. Saved in my recipes for use again and again. Thanks. Read More
(33)
Rating: 5 stars
12/16/2006
I am giving this 5 stars - because I do not want to ruin the rating - but I searched literally probably 40 stores by phone and in person and could not find crowder peas in my state (Utah). I bought all the ingredients and it was a tremendous let down. Anybody familiar with crowder peas - I would love a good substitue. I read you could use blackeyed peas but the flavor was much milder - which is kind of a letdown. I so want this to be authentic. Any ideas from any of you would be appreciated?? Read More
(24)
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Rating: 5 stars
07/26/2005
Wonderful. Full of flavor and easy to make. My 2 year old had 3 helpings! Read More
(9)
Rating: 2 stars
03/31/2018
The most common mistake in cooking fresh or frozen field peas of any kind is to add a bunch of seasonings. The peas have a delicate flavor and should not be seasoned with anything other than a moderate amount of salt and some seasoning meat (smoked ham hocks, dry salt meat, etc.). Cover shelled peas with lightly salted water with the meat. Bring water to a boil, reduce heat to a simmer (covered) for one hour. Remove lid and continue to simmer for 30 min. (this is important to get the rich dark broth that is so important) Serve with cornbread and cold milk with fried green tomatoes or fried potato/onion patties. Nothing better! Read More
(6)
Rating: 5 stars
06/29/2010
Everyone loved this recipe. We used fresh peas and chorizo from the farmer's market. The flavors are absolutely out of this world. My 18 year old said it was wonderful. Read More
(5)
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Rating: 5 stars
05/16/2008
This recipe was fabulous and I even made it wrong! I could not find crowder peas anywhere so I decided to substitute black-eyed peas. Unfortunately I had everything ready to go and realized I did not have black-eyed peas. I used baby butter beans instead and it was still wonderful. I served it with yellow rice. A big hit. I will definitely add this to my menu more often. Read More
(5)
Rating: 5 stars
02/16/2010
I love some Crowder peas. I would say the thyme is not necessary though just let the taste of the peas come through please Read More
(5)
Rating: 5 stars
01/13/2009
Yummy! No squawks from anyone! I did not make any alterations and just loved this dish! Read More
(4)
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