Lady Peas with Bacon and Corn

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 50 mins

While black-eyed are the most popular field peas, you can find many kinds in the South, including purple hull, pink-eyed, lady and crowder peas. Any variety will work in this recipe, including lima beans.


2cups shelled field peas (such as lady peas or black eye peas) or lima beans
4-- ears fresh corn, cooked
4-- slices bacon or country ham
2-- shallots or green onion


  1. Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain.
  2. Cut kernels from ears of corn.
  3. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons.
  4. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 200mg
  • Potassium 620mg
  • Carbohydrate 33g
  • Fiber 6g
  • Sugars 9g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 8%