Lady Cream Peas in Garlic Cream Sauce

Yesterday was a ranch work day. As is our tradition, when friends and family come to help with heavy chores, we thank them with a slow-cooked, country meal. Last night, I served pecan-smoked chicken and bratwurst, dill green beans with red potatoes, and fresh local corn on the cob. I added lady cream peas in a garlic cream sauce as a special southern side dish. Its garlic aroma and velvety texture lured even vegetable-skeptic cowhands into tasting a bite and soon helping themselves to seconds. Since I wanted the cream sauce without lumps, I used powdered spices. This was not our low-cal meal of the week, but I made healthy choices in combinations and limited the butter to an amount that added flavor but only traces of fat per serving. I hope you will give it a try.

New to Lady Cream Peas? Here is a little more about them:
Not to be confused with creamed English green peas, lady cream peas are similar to black-eyed peas but are soft, sweet, and delicious.  They are a southern favorite found mainly at farmer's markets where coveted bagfuls are divided and frozen to add a summertime feel to any meal. This week, I found some locally grown at my HEB. I was delighted.

Lady Cream Peas in Garlic Cream Sauce
4 cup Lady Cream Peas
2 Tbsp. butter
1/2 cup low-fat milk
1/2 cup no-fat yogurt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground thyme
1 tsp. corn starch
salt and pepper to taste

Wash lady cream peas in cold water bath, let stand in water 30 minutes
Replace water and add to about six cups
Boil 1 1/2 hours, drain retaining 1 cup liquid, but do not rinse, set aside
Melt butter in large pot
Over very low heat, slowly combine melted butter with milk and yogurt until smooth
Add garlic powder, onion powder, and ground thyme
Add liquid from the peas, stir until well blended slowly
Holding teaspoon over the pot, and stirring, slowly tap in the corn starch
Add the lady cream peas
Gently fold mixture together over low heat
Continue gently stirring until the starch from the peas is absorbed and cream is velvety

Dish is ready when a spoon across the pan bottom shows the pan clearly
Serves six