Mar 20 2017
Sunday’s supper was for me and the wife ate other leftovers.
I had some crowders; a member of the field pea family along with lady creams
and black eyed pes. They are not really peas but beans that were brought here
from Africa. They grow well in the southern climate. The crowders were named
because of the closeness, now crowded they were in the pods.
I used a recipe from Mary of Deep South Dish; Crowders and
Snaps, green beans. I soaked the peas overnight. I followed her recipe and for
seasoning I used salt, pepper, a teaspoon of Cholula hot sauce.
I browned up 5 thick slices of bacon to use. I cooked the
beans with water for the first hour and added half the bacon. After an hour I
added the rest of the bacon, sautéed onions, seasoning and green beans for
another 30 minutes or more.
I had smoked some Cajun brats in my Traeger for 1 ½ hours
and heated up to have with my beans. I used a slotted spoon to just get the beans
and had a biscuit and some Maille mustard for my brat. Tasted great; tonight I
will eat some with the broth like soup.
Note: the crowders really swell up and I have enough beans
to feed a small army!
The crowders
Smoked brats
For the peas
Bacon
Onion & garlic sauteing
Bacon, onions and seasoning added
Green beans added
My supper
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