Lady Peas with Bacon and Corn

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 50 mins

A delicious side dish featuring field peas or lima beans.

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.


2 cups 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.



Get every new post delivered to your Inbox.

Join 237 other followers