Black Eyed Peas, Crowder Peas Or Butter Beans

Black Eyed Peas, Crowder Peas Or Butter Beans

This is the simplest recipe for fresh beans when they are in season.

  • Yield: 4 to 6 servings


  • 1/4 pound thick cut bacon
  • 1 large yellow onion, medium dice
  • 1 carrot, medium dice
  • 1 celery stalk, medium dice
  • 4 cups shelled black-eyed peas, crowder peas or butter beans
  • 1 quart chicken stock
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf


  • In a large, heavy saucepan renderthe bacon until crisp and golden brown, about 4 minutes. Transfer the bacon to a paper towel lined baking sheet or plate and set aside.
  • Add the onion, carrot and celery to the bacon drippings and cook, over medium heat until tender, about 4 to 5 minutes. Add the peas, stock, salt, pepper and bay leaf and cook over medium heat, partially covered until the peas are tender but not falling apart,about 1 hour. Add more stock or water if necessary.
  • The pot liquor from the black-eyed peas is delicious served over slices of hearty country bread or rice.