Classic Fresh Field Peas Recipes
CREAMED FIELD PEAS
Summer fresh field peas lend themselves well to this delicious Southern side dish. To whip up this comforting side, you'll need field peas, smoked bacon. chopped onions, heavy whipping cream and salt and pepper.
Provided by Paula Deen
Categories classics comfort food Country Cooking Family Supper southern spring summer
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large saucepan, bring peas and water to cover to a boil over high heat. Reduce heat, and simmer until peas are tender, 20 to 30 minutes. Drain.
- In same saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is translucent. Stir in cream, and cook until reduced by half.
- Stir in peas, salt, and pepper; cook, stirring frequently, until peas are well coated and mixture is thick, about 10 minutes.
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2020-06-21 I’d never cooked fresh field peas, but this recipe was easy! My Southern-born & bred husband loves field peas with cornbread, and he said these were as good as Grannie used to make. Win! Reply. Sharon Rigsby . June 20, 2021 at 6:46 pm. Hi Sue, Thank you so much for your sweet note and I’m so glad you enjoyed the peas! I consider hearing that any of my recipes …
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- Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about six minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn't burn.
- Add the ham hock, the peas, water, kosher salt, and pepper. Add more water, if necessary, to cover the peas by at least an inch and turn the heat up until the liquid comes to a boil.
- Reduce the heat to low and let the mixture simmer uncovered for about 20 minutes. At about 15 minutes, taste a few to check for seasoning and to see if they are done.
- If not, continue cooking for a few more minutes. The fresher the peas are, and the smaller they are, the less time they will need to cook.
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- Add peas, sautéing about 30 seconds then add stock and bay leaf. Bring peas to a boil then reduce to a simmer for 15-20 minutes. Drain the peas and place in a large bowl.
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- Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender.
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