Keto Southern Lady Peas with Salt Pork and Rice
A classic Southern comfort dish featuring tender lady cream peas simmered in savory chicken broth with crispy salt pork or bacon. The peas cook slowly until creamy and flavorful, while rendered pork fat adds richness to sautéed onions and garlic. Finished with fresh scallions and served over rice with crispy pork pieces on top, this hearty one-pot meal delivers authentic Southern flavors. Perfect for family dinners or Sunday suppers, especially when you want something warming and satisfying.
Ingredients
- ¼ pound lean salt pork, rinsed and patted drythick-cut bacon1:1southern
saltier flavor
- ¼ pound lean bacon(optional)
- 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
- ¼ cup sliced scallions, with green tops thinly sliced
- salt, to taste
- black pepper, to taste
- cooked rice, for serving
Instructions
- 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 heavy pot over moderate heat, stirring occasionally until fat renders and meat is crisp and golden
- 4
Transfer cooked meat to paper towel-lined plate to drain
- 5
Pour off all but 1 tablespoon fat and cook onions in remaining fat over moderate heat until softened
- 6
Add garlic and cook, stirring for 1 minute
- 7
Stir in peas and broth and simmer uncovered until peas are tender
- 8
Stir in scallions and season with salt and pepper to taste
- 9
Serve over rice and sprinkle with reserved salt pork or crumbled bacon
Tips
Rinse salt pork well to remove excess salt before cooking. If using bacon, choose a leaner cut for better texture.
Don't skip sorting the peas - remove any stones, damaged peas, or debris for the best final dish.
Save some of the rendered fat for extra flavor, but don't use more than 1 tablespoon or the dish will be greasy.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently on stovetop, adding broth if needed to restore consistency.
Can be made 1 day ahead. Flavors improve overnight. Reheat gently before serving.
Serve hot over cooked white rice with crispy salt pork or bacon pieces sprinkled on top.
Common Mistakes
Don't rush the salt pork rendering to avoid tough, chewy pieces
Don't skip draining the rendered meat to prevent greasy final dish
Substitutions
saltier flavor
different texture
FAQ
Can I use dried peas instead of fresh?
Yes, but increase cooking time to 1.5-2 hours and add more broth as needed. Soak dried peas overnight for faster cooking.
What if I can't find lady peas?
Black-eyed peas, crowder peas, or field peas work well as substitutes. Cooking times may vary slightly.
How long do leftovers keep?
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently and add broth if needed to restore consistency.