Sunday, July 28, 2013

Conk Peas - Traditional side dish

    * 1 bag Beasley Farm Conk peas, rinsed and sorted
    * 2 strips of bacon, cooked and crumbled
    * 1 small onion, chopped
    * 1 garlic clove, minced (if desired)
    * 1 tablespoon butter or margarine (or Extra Virgin Olive Oil)
    * Salt to taste


Place peas, oil and seasoning, in enough water to cover in a pot; bring to a boil. 

Boil for 2-5 minutes to completely thaw. 

Remove from the heat; cover and let stand for 20-30 minutes. Do not drain. 

Slow cook bacon strips in fry pan until crisp. Blot dry.

Saute onion in Olive Oil (or the bacon drippings). Add to pea mixture. Return to heat; simmer, covered, for 30 minutes or until peas are soft. 

Top with crumbled bacon if desired. Yield: 4-8 servings, depending on hearty appetites.

No comments: