Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.
I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.
cajun cod with lady peas
Makes 4-6 servings
1 pound lady peas
1/2 onion, finely chopped
4 cloves garlic, minced
2 tablespoons (or more) butter
Salt and freshly ground black pepper
4 6 oz. filets of cod
1 teaspoon Tony Chachere's Light
1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste
2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.