Best Lady Peas With Salt Pork And Rice Recipes

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SOUTHERN PINK LADY PEAS



Southern Pink Lady Peas image

Southern Pink Lady Peas are a true Southern delicacy and delicious when served with a slice of cornbread or hoecakes and a few slices of fresh summer tomatoes.

Provided by Sharon Rigsby

Categories     Side Dish

Time 25m

Number Of Ingredients 8

3 cups fresh shelled pink lady peas
3 cups water
1 smoked ham hock (or 1/4 lb salt pork slices or about 1/4 leftover ham pieces)
1/2 cup onions (finely chopped)
2 cloves garlic (minced)
1 tablespoon bacon grease
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Add bacon grease to a large saucepan over medium heat. Once the grease is hot, add the onions, reduce the heat to low and sauté for about six to seven minutes. Add the garlic and sauté for another minute.
  • Add the peas, whatever pork product you are using, and about three cups water and bring to a boil. You want the water to cover the peas by about an inch.
  • Skim off any foam that develops. Reduce the heat to low and simmer for about 20 minutes. It may take a little more or a little less time, depending on what kind of peas you are cooking. Stir occasionally.
  • Start tasting them to see if they are done about 15 minutes into the cooking process and keep tasting one or two peas every few minutes until they are tender. You don't want to overcook them, or they will be mushy.
  • Add salt and pepper and serve. Enjoy!

Nutrition Facts : Calories 319 kcal, Carbohydrate 37 g, Protein 7 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 519 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

LADY PEAS WITH SALT PORK AND RICE



Lady Peas with Salt Pork and Rice image

This is a real Southern dish. Not too many people have access to Lady Cream Peas, so Black Eyed peas may be substitued. A wonderful dish. I serve with beef or pork and cornbread.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 lb lean salt pork, rinsed and patted dry or 1/4 lb lean bacon
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 cups fresh lady cream peas or 3 cups black-eyed peas (if frozen, do not thaw)
3 cups water
1/4 cup scallion, with green tops thinly sliced

Steps:

  • Discard any skin on salt pork.
  • Cut into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
  • Transfer pork to a paper towel to drain.
  • Pour off all but 1 Tbsp.
  • fat and cook onions over moderate heat until softened.
  • Add garlic and cook, stirring for 1 minute.
  • Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
  • Stir in scallions and salt and pepper, to taste.
  • Serve over rice and sprinkle with salt pork.

Nutrition Facts : Calories 325.9, Fat 23.3, SaturatedFat 8.4, Cholesterol 24.4, Sodium 414.1, Carbohydrate 24.3, Fiber 6, Sugar 4.6, Protein 5.1

SOUTHERN LADY PEAS



Southern Lady Peas image

Make and share this Southern Lady Peas recipe from Food.com.

Provided by ace7455 2

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 1/2 inch pieces
1/2 large vidalia onion, chopped
1 1/2 lbs shelled lady peas
3 cups chicken stock or 3 cups ham stock
1/2 teaspoon kosher salt
1/8 teaspoon fresh cracked pepper
2 cups hot cooked rice (optional)

Steps:

  • In a large dutch oven render bacon over medium heat until crisp. About 10 mins.Remove bacon and reserve 2 tbs. drippings in pan.
  • Add onion cook stirring occasionally until tender about 6 minutes Add cooked bacon, lady peas, stock, salt and pepper. bring to a boil. Reduce heat to medium low and simmer until peas are tender and creamy.
  • Serve over hot cooked rice if you desire.

Nutrition Facts : Calories 268.6, Fat 8, SaturatedFat 2.5, Cholesterol 13.6, Sodium 653.9, Carbohydrate 34.5, Fiber 9.6, Sugar 13.6, Protein 15.2

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories     dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

Steps:

  • Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
  • In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
  • Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

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