Camellia Brand

Lady Peas with Salt Pork and Rice

4 stars 3
rate this recipe
4Really good
3Just good
2So so
1Didnt like it


  • 1/4 pound lean salt pork, rinsed and patted dry, or 1/4 pound lean bacon
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (1-pound) package Camellia Brand Lady Cream Peas
  • 6 cups no-sodium chicken broth
  • 1/4 cup sliced scallions, with green tops thinly sliced


  1. Rinse and sort peas.
  2. Discard any skin on salt pork.
  3. Cut salt pork or bacon into 1/3-inch pieces, and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered, and salt pork or bacon is crisp and golden, about 6-8 minutes.
  4. Transfer salt pork or bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat, and cook onions in fat over moderate heat until softened.
  5. Add garlic and cook, stirring for 1 minute.
  6. Stir in peas and broth, and simmer uncovered until peas are tender, about 1 hour.
  7. Stir in scallions and salt and pepper, to taste.
  8. Serve over rice, and sprinkle with salt pork or crumbled bacon.
  • Ruda Anderson

    I cooked my lady cream peas that had been soaked for four hours and they were still hard. What’s the deal? Why did they not cook>?>>>??

    • Carol Jo Black

      Did you salt them early in the cooking?