It’s unthinkable that I’ve lived my life in Texas and the South but have only been eating proper Lady Cream Peas for two years.
I’m always on the lookout for new beans and peas to add to my cooking repertoire, and on a 2014 visit to Zuppardo’s Grocery I found just that, Lady Creams. I immediately raced home and put a kettle of stock on to boil so I could see what this mysterious pea might possibly taste like.
Louisiana soul food.
A Recipe For Lady Cream Peas With Chisesi Ham
1 lb Peas, Lady Cream, Camellia brand
1 lb Ham, Chisesi, chopped
3 quarts stock
Salt and pepper to taste
* Bring stock to boil with peas and ham
* Reduce to simmer
* Cook for one hour or til peas are tender
* Season to taste
If you can’t find Chisesi ham substitute any good brand “city” ham
I used chicken stock in this recipe but you may use pork stock or even vegetable stock
This dish is meant to be served over rice pilaf