This dish was one of my favorite things for my mom to make when I came home. Crowder peas, plus round steak–classic home cooking for the Tabyanan family!
- Roux
- 2 green onions, chopped, tops and bottoms separated
- Salt & pepper to taste
- 2-3 cans Bush’s field peas
- 1/4 lb. salt pork, diced (optional)
- 1 cup parsley, finely chopped
- White rice, cooked
In a large pot, make a medium amount of roux. Throw in the green onion bottoms with the other salt pork, onions and garlic.
Add salt and pepper. Brown salt pork for about 15 min., stirring frequently.
Add field peas, green onion tops and about 5 cups water. Add the salt pork if desired. Boil about 30 min. Add small amounts of water as needed to keep the right consistency–slightly thicker than soup.
Reduce heat to a simmer. Add parsley and simmer for about 15 min. more.
Serve on a plate over cooked white rice.
Prep time: 30 min.
Cook time: 2 hours.
Serves: 8.
Notes
Source: Rocky Tabyanan.
