This classic Southern side pairs well with any main dish and makes a great supper on its own with a piece of cornbread.
Perfect Skillet Peas
Makes 6 to 8 servings
- 8 slices thick-cut bacon, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, smashed
- 1 pound shelled fresh crowder peas
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 3 dried bay leaves
- 1 tablespoon apple cider vinegar
- In a 10-inch cast-iron skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Remove using a slotted spoon; let drain on paper towels. Reserve 2 tablespoons drippings in skillet. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook for 1 minute.
- Stir in peas, broth, salt, black pepper, red pepper, and bay leaves; bring to a boil. Reduce heat and simmer, stirring occasionally, until peas are tender, 20 to 30 minutes. Stir in vinegar and bacon. Discard bay leaves before serving.
KITCHEN TIP: You can substitute any variety of fresh shelled peas or beans for crowder peas.