Crowder peas with tomatoes and green onions

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 4 servings as a side, 2 as a main dinner     adjust servings

A Southern soul food staple, crowder peas are easy to cook and great with fresh tomatoes!


    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
    • 1/4 teaspoon dried thyme
    • Kosher salt and black pepper, to taste

    For the salad

    • Cooked crowder peas
    • 1/2 cup tomatoes (heirloom if you can get them), chopped
    • 1/4 cup green onions, thinly sliced (light green and green parts only)
    • Kosher salt and black pepper, to taste
    • Hot sauce, to taste (optional)


    1. To cook the crowder peas:
    2. Put the crowder peas in a pot and cover with chicken broth.
    3. Add in your fat (bacon grease or salt pork or ham base) and the dried thyme.
    4. 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.)
    5. 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.)
    6. 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.

    Recipe Notes

    Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.

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