I didn’t know I liked cream peas (nor had I ever heard of them) until I bought some at the farmer’s market last year. Since then, I’ve seen lots of other types of peas – cream peas, purple hull peas, etc.
Since I didn’t have any idea what to DO with the peas, I looked on the internet, and this recipe popped up. It sounded like it would work, so I gave it a try. And it was delicious! It is now one of our favorites! We make a big batch and freeze it, and it’s great with a piece of homemade cornbread, too. Enjoy!
Cream Peas with Bacon
Adapted from a recipe from Mommy’s kitchen blog
Cream peas, 1.5 lbs fresh (shelled)
2 slices uncooked bacon, chopped
1 onion, chopped
1 clove garlic, chopped
water (enough to cover peas by 1/2 inch)
salt & pepper, to taste
Rinse cream peas. Set aside.
In a stockpot, saute bacon, onion, and garlic until onion is soft and beginning to brown.
Add peas, salt & pepper to taste, and water. Bring to a boil.
Reduce heat and simmer for 1 1/2 hours, or until peas are tender but not mushy.
**Note** You can also make this in a pressure cooker. Cook bacon, onion, and garlic as directed above (use either a skillet or cook directly in pressure cooker pot). Add onion mixture, peas, water, salt & pepper to pressure cooker. Cook for 25 minutes at high pressure.
Total Fat: 2.8 g
Cholesterol: 7.5 mg
Sodium: 137.7 mg
Total Carbs: 13.3 g
Dietary Fiber: 3.8 g
Protein: 5.2 g