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Camellia Brand
a close up of a plate full of lady cream peas and rice

Lady Peas with Salt Pork and Rice

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  • 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.

Ingredients used in this Recipe

garlic onions bacon salt pork lady cream peas green onions