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Camellia Brand
a bowl of crowder peas with smoked pork sausage and green onions with a side of corn bread

Crowder Peas with Smoked Pork Sausage & Green Onions

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  • 1 pound smoked pork sausage, chopped
  • 1 clove garlic, chopped
  • 3 stalks celery, chopped
  • 2 jalapeño peppers, chopped
  • 1 pound Camellia Brand Crowder Peas, washed and sorted
  • 3 quarts pork bone broth or stock
  • 1 bunch green onions, chopped
  • Salt and pepper to taste
  • Hot cooked rice
Total time:
2 hours
Prep time:
15 minutes
Cook time:
1 hour, 45 minutes


  1. In large kettle on medium heat, brown sausage; set aside and drain excess grease
  2. Add garlic, celery and chile peppers and sauté until fragrant and soft
  3. Add pork stock and Crowder Peas
  4. Bring to boil
  5. Reduce to simmer and cook one hour
  6. Add chopped green onions and continue simmering until peas are tender
  7. Season with salt and pepper to taste
  8. Serve with hot cooked rice

Cooking notes
• Buy the best pork sausage you can lay your hands on, splurge a little
• Camellia is the finest pea on the market
How to make pork stock
• Add a little cayenne powder if you want to ratchet up the heat a little
• Don’t like brown crowders? Use a favored bean; this recipe would translate well to a variety of beans

This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog,