Crowder Peas

• 1/2 large onion, cut in half
• 1/2 medium carrot, cut in half lengthwise
• 2 celery ribs, cut into 2-inch pieces
• 2 garlic cloves, peeled and cut in half
• 1 tablespoon olive oil
• 2 tablespoons jarred ham base
• 2 cups fresh or frozen crowder peas
• 2 fresh thyme sprigs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Cook first 4 ingredients in hot oil in a Dutch oven over medium-high heat, stirring often, 5 minutes. Stir in ham base and 4 cups of water until well blended. Add peas, thyme, salt, and pepper, and bring mixture to a boil. Reduce heat to low, and simmer 20 minutes or until peas are done. Remove from heat; cool 30 minutes.
2. Drain peas, reserving cooking liquid for another use. Remove and discard onion, carrots, celery, and thyme sprigs.
3. Note: For testing purposes only, we used Superior Touch Better Than Bouillon ham base.

onion, carrot, celery, garlic, olive oil, ham base, peas, thyme, salt, pepper

Taken from www.myrecipes.com/recipe/crowder-peas (may not work)