Crowder peas with tomatoes, green onions and bacon is a delicious Southern side dish that's perfect for summertime.
You know those baggies of peas you see at the farmers market? (Here in the South at least.)
Sometimes they are sitting out on display, sometimes they’re in a cooler on the floor. Sometimes they’re hidden behind the stall and only people “in the know” know to ask about them.
Those are little bags of gems.
Many places offer a variety of different kinds of peas and we always go for the crowder peas. They sell out fast, so you have to be there early!
Crowder peas, also called field peas or Southern peas, are related to black-eyed peas and are part of the family of cowpeas.
They got their name because they are closely crowded together in their pods. Which I may never see since those little baggies come with the peas already prepped. It’s OK, I’m thankful for the help.
These “peas” are actually beans that originated in Africa. They were brought to America and grown in the South starting back in the 1600s.
They’ve been good soul food ever since.
Like a lot of old Southern dishes, the only meat here is some used for flavoring; the vegetables are the stars of the show.
You can use some leftover bacon grease, which I try to always save when we cook bacon because it keeps forever in the fridge and adds a good punch of flavor to so many dishes.
Or you can a small piece of salt pork or fat back. Or jarred ham base, which I’ve used here before.
Or you can fry some bacon, use the grease and then add the crumbled bacon on top of this dish - always a good idea!
Anyway, you cook the crowder peas, mix them with some juicy tomatoes — I recommend some lovely heirloom ones if you can get them — and the green onions and serve them up.
We like ours with hot sauce. I actually like mine with LOTS of hot sauce!
Some cornbread on the side is a great way to go, too.
Psst. You can also drizzle some Italian dressing over these crowder peas and tomatoes.
It’s maybe not traditional, but it's pretty darn tasty! Particularly to freshen up any leftovers later in the week.
Enjoy!
XO,
Kathryn
Crowder Peas with Tomatoes and Green Onions
Ingredients
For the crowder peas:
- 2 cups crowder peas
- 4 cups chicken broth
- Fat of choice: 1 tablespoon bacon grease OR 1 oz. salt pork OR 1 tablespoon jarred ham base
- ¼ teaspoon dried thyme
- Kosher salt and black pepper, to taste
For the salad:
- Cooked crowder peas
- ½ cup tomatoes (heirloom if you can get them), chopped
- ¼ cup green onions, thinly sliced (light green and green parts only)
- Kosher salt and black pepper, to taste
- Hot sauce, to taste (optional)
Instructions
- To cook the crowder peas: Put the crowder peas in a pot and cover with chicken broth.
- Add in your fat (bacon grease or salt pork or ham base) and the dried thyme.
- Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.)
- Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.)
- Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce.
Cheyanne @ No Spoon Necessary
I have a small obsession with field peas, but I've never heard of them being referred to as crowder peas! I love learning new things (because the rock I live under keeps me pretty oblivious)! Lol. These peas look excellent! LOVE that you used bacon grease aka liquid gold! Yum! This is the perfect side dish! Pinned! Cheers, my dear!
Kathryn
A rose by any other name... and I have a feeling you've also always got some bacon grease on hand 😉 Have a lovely Labor Day weekend!
Teresa
The peas pictured are not crowder. They look more like pink eye or big boy. I'm a country girl, my mom had a garden and some of my high school friends are farmers.
Kathryn
Hi Teresa! I'm sure you're right - sounds like you know your peas! These were sold to me as crowder peas, but that's a common name given to any of those cowpea family of peas here, so they may technically be a different variety. Whichever kind you have can work in this recipe though!
Pam Ruatto
I believe they are crowder. My neighbor's parents grow them on their farm in SC and I happily take a bunch each season, shell, boil for 2 minutes, into an ice bath, and then freeze. I am cooking some tonight (your recipe) and they look identical to what you have. 🙂
Kathryn
Those are some good neighbors to know! Thanks for the info - that's good to know they are crowder peas. And I hope you enjoy the recipe! 😊
Bobbie
Those peas are NOT crowder peas.
Kathryn Doherty
Hi Bobbie, these were sold to me as crowder peas, but that’s a common name given to any of those cowpea family of peas here, so they may technically be a different variety. Some previous readers have commented that they both do and do not look like crowder peas to them, so it seems like a confusing distinction! Any type of cowpea or field pea will work for this recipe though. 😊
Linda Cleave
I had a friend who made some crowder peas mixed with black eyed peas green onions and a lil string beans and some cornbread. I started not to eat it because it just didn’t sound appetizing. I tried it and I’m going to the store today and make it this week. I’m basically telling you this for the variation. Your recipe sounds great and I’m going to try it too.
Kathryn Doherty
Oh, I can definitely see that combination working and being absolutely delicious! Thanks so much for sharing! 😊
Robyn Houp
The peas in the picture are not crowder peas. but look like black eyed peas. Crowder peas are medium to reddish brown and are round rather than elongated, similar to a garbanzo bean but smaller. They also have a distinct taste.
Anne L.
Robyn is right--the photo features black-eyed or pink-eyed peas, NOT crowder peas. Crowder peas are rounder and dark all over, no spot. I've been getting the different kinds from our CSA for several years now. That said, the recipe looks great!