Texas Monthly: Crowder Peas With Bonnet Peppers

Featured in the Summer 1988 issue of Domain Magazine

Crowder Peas With Bonnet Peppers

1 package frozen crowder peas
2 small bonnet peppers, chopped
1 clove garlic, minced
1 yellow onion, chopped
1 1/2 pints chicken stock
1/4 to 1/2 teaspoon turmeric
2/3 teaspoon cayenne

Prepare peas according to package. Sauté bonnet peppers, garlic, and onion. Add chicken stock and turmeric. Cook until stock is reduced by half. Strain peas and stir into vegetables. Sprinkle with cayenne. Serve with white rice.

Full Story: Robert McGrath's Jamaican Feast

Also Featured:
Conch Salad
Grouper in Banana Leaf
Kingfish With Tamarind-and-Coconut Sauce
Baked Plantains
Gratin of Chayote and Acorn Squash

Frozen
1 package frozen crowder peas

Produce
2 small bonnet peppers
garlic
1 yellow onion

Grocery
1 1/2 pints chicken stock
tumeric
cayenne