2 Cups Crowder Peas
4 Cups Chicken Broth
1 TBSP Bacon Grease (or fat of choice)
1/4 TSP dried Thyme
Kosher Salt and Black Pepper
1/2 Cup Tomatoes, chopped
1/4 Cup Green Onions, thinly sliced
Hot Sauce, to taste
To cook the crowder peas: Put the crowder peas in a pot and cover with chicken broth. Add in your fat (bacon grease) and the dried thyme. Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.)
Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.) Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce.
Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.
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