Ingredients
- 3 cups fresh purple hull peas, culled and rinsed
- 2 slices hickory-smoked bacon, fried and crumbled (save drippings)
- water, (enough to cover peas)
- 1/2 lb. ground beef, browned
- 1 Tbsp. Colgin liquid smoke
- 1 Tbsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. dried dill weed
- salt and pepper to taste
Instructions
This delicious side dish can be prepared in a 12" cast iron skillet (with lid) entirely on medium or lower heat in about an hour. One of the good things about using cast-iron cookware is the even heat distribution (for slow and low cooking).
Simmer the peas, stirring every few minutes--adding a small amount of water now and then to compensate for evaporation. Keep just enough water to barely cover the peas.
It is important to note that cast-iron pots and pans are not ideal for storing the foods which are cooked in them. To avoid a metallic taste, or darkened peas, remove them from the pot and add them into another vessel as soon as practical.
This simple meal can be served as a side-dish, or over cooked rice. Bon Appetit!
- In a large cast iron skillet, crispy-fry 2 strips of hickory-smoked bacon
- Remove bacon strips and set aside to crumble up after cooling down
- In the same skillet, brown the 1/2 lb. of ground beef in the bacon drippings
- Add the crumbled bacon bits
- Next, stir-in the fresh peas and coat them well
- Braise the peas and meats on medium heat for 5 minutes before adding water
- Slowly add 2 cups of water and stir well (you will add more water later when needed)
- Add all of the dry seasonings and Colgin Liquid Smoke, stir and mix well
- Cover with lid and continue cooking on medium heat until peas are tender--about an hour.
- Stir occasionally. Add a small amount of water at the time as needed.
This delicious side dish can be prepared in a 12" cast iron skillet (with lid) entirely on medium or lower heat in about an hour. One of the good things about using cast-iron cookware is the even heat distribution (for slow and low cooking).
Simmer the peas, stirring every few minutes--adding a small amount of water now and then to compensate for evaporation. Keep just enough water to barely cover the peas.
It is important to note that cast-iron pots and pans are not ideal for storing the foods which are cooked in them. To avoid a metallic taste, or darkened peas, remove them from the pot and add them into another vessel as soon as practical.
This simple meal can be served as a side-dish, or over cooked rice. Bon Appetit!
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