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  Southern Field Peas



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1 Tablespoon olive oil
1/2 sweet onion, diced
2 slices vegetarian bacon, chopped (optional)
3 cups shelled field peas, rinsed
salt to taste

Heat 2 quart covered saucepan, add oil, then stir in onion. Sauté onion until translucent, add
bacon if using, and sauté for 3-5 minutes more. Stir in rinsed peas, add water almost to
cover, bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Using a spoon,
skim foam and discard. Add salt to taste, stir, cover and cook additional 30 minutes or to
desired doneness. If you want to thicken the broth, do not cover during last 30 minutes of
cooking. Serve hot with cornbread and hot pepper sauce. Cover and refrigerate leftovers.

Copyright © 2009 Stefanie Samara Hamblen