Page 37 - South Mississippi Living - October, 2023

DINING
story and photos by Chelsea Gieselmann
Traditional Southern cuisine is renowned for its reverence of the natural flavors found in its key ingredients and its liking for incorporating bacon grease into nearly every dish. While it may sound like an exaggeration, in the South, bacon grease often holds a significance akin
to how lobster is valued in Maryland. Perhaps I'm slightly embellishing, but how many of you keep a mason jar filled with this smoky liquid gold on your kitchen counter or in your refrigerator?
In my household, bacon grease is just one of the many essential kitchen staples I always have on hand. Additionally, I ensure my freezer is well-stocked with homemade bone and vegetable broths. These two kitchen essentials play a significant role in the majority of the Southern side dish recipes I'll be sharing this month, enhancing not only the flavor but also the cost-effectiveness of these traditional dishes. After all, Southern cuisine is known not just for its ability
to creating something out of nothing,
but also for its resourceful approach to minimizing waste by utilizing everything.
INGREDIENTS
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2 cups fresh field peas (black-eyed peas, pink-eyed peas, or white peas)
4 cups chicken broth or stock (preferably homemade)
1 small onion, finely chopped
2 cloves garlic, minced
2 slices of bacon
(and the drippings from the bacon)
2 teaspoons unsalted butter
Salt (to taste) Black pepper
(to taste)
1⁄2 tsp red pepper flakes (optional)
DIRECTIONS
1. Rinse the fresh field peas under cold running water in a colander. Remove any debris or damaged peas.
2. Chop bacon into small pieces and cook it in a large pot or Dutch oven over medium heat until it becomes crispy. Remove the bacon bits with a slotted spoon and set them aside. Leave the bacon drippings in the pot.
3. Add the chopped onion and minced garlic to the pot and sauté for about 2-3 minutes until they become fragrant and translucent. (making sure not to burn the garlic or onions)
4. Pour in the rinsed field peas and stir them in with the onions and garlic.
5. Pour in the water or chicken broth to cover the peas by about an inch or so. Season with salt, black pepper, and crushed red pepper flakes if desired. Stir everything together.
6. Bring the pot to a boil, then reduce the heat to low, cover with a lid, and let the peas simmer gently for about 30-45 minutes. Check them occasionally and add more liquid
if needed to keep the peas submerged. They should be tender but not mushy. (if any foam appears just discard it with a spoon.)
7. Once the peas are cooked to your desired tenderness, remove the bay leaf and thyme sprigs (if used).
8. Serve peas as a side or with cornbread or slices of tomato.