Lady Peas with Bacon and Corn

By Hklbrries

While black-eyed peas are the most popular field peas, you can find many kinds in the South, including purple hull, pink-eyed, lady and crowder peas. Any variety will work in this recipe, including lima beans.

Ingredients

• 2 cups shelled lady peas
• 4 ears fresh corn, cooked
• 4 slices bacon or country ham
• 2 shallots or green onions

Details

Servings 4
Adapted from relishmag.com

Preparation

Step 1

Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain.

Cut kernels from ears of corn.

Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tbsp.

Return pan to heat. Add shallots; saute 5 minutes. Add peas, corn and bacon. Heat thoroughly.

Nutrition Information:
Per serving
270 calories
7 g fat
10 mg cholesterol
11 g protein
42 g carbohydrates
11 g fiber
200 mg sodium