Lately I've been learning more about Southern peas, which are beans, and include things like black-eyes peas, crowder peas, field peas, and these white acre peas. I think. I'm having a hard time sorting out the taxonomies and the regional variations and figuring out what's going on from my halfhearted internet research. This might need to become a real, carefully researched article.
Anyway, all these pea-beans have been amazing so far. This batch I cooked with just a little bacon, a few garden okra, and some water. I rendered the bacon, added the water and peas and okra, and gave it about 25 minutes at a half-covered simmer. We had it with grits and tomatoes.
No comments:
Post a Comment