Peas Field Peas Recipes

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PEAS - FIELD PEAS



Peas - Field Peas image

Simple, warm, soulfull, soothing, flavorful, and absolutely delicious field peas. I didn't know they could be this good. Add homemade cornbread, and if you're southern, some good ole pan fried sourkraut and weiners, maybe some canned pickled green tomatoes, some sliced onions and you have an easy delicious meal and a happy smiling family.

Provided by Keri Caldwell

Categories     One Dish Meal

Time 1h10m

Yield 1/2 cup approx., 8 serving(s)

Number Of Ingredients 9

2 lbs frozen field peas, with green bean snaps
2 chicken bouillon cubes
1 slice bacon
1 tablespoon bacon bits
1 tablespoon vegetable oil
1/2 small onion, chopped
1 1/2 tablespoons garlic, minced
1 pinch sugar
salt and pepper

Steps:

  • Bring about 6 cups water with boullion cubes to a boil. Add peas. In another pan, lightly saute onion and garlic in oil. Add to peas. Add bacon, bacon bits, sugar, salt and pepper. Adjust water so that peas are entirely covered and at a level about 1-1/2 inches above peas. Bring to boil, cover, and reduce heat and strong simmer about 45-60 minutes. Keep watch that peas are kind of soupy because you don't want them dry (Add water if necessary). The broth makes them wonderful!
  • Enjoy!

Nutrition Facts : Calories 128.9, Fat 3.4, SaturatedFat 0.7, Cholesterol 2.1, Sodium 213.2, Carbohydrate 18.7, Fiber 6.2, Sugar 7, Protein 6.6

CLASSIC FRESH FIELD PEAS



Classic Fresh Field Peas image

Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks - they will yield roughly double what you'll get from store-bought hocks.

Provided by Southern Living Editors

Time 3h10m

Yield Makes 4 cups

Number Of Ingredients 7

2 Smoked Ham Hocks or purchased smoked ham hocks
1 1/2 cups finely chopped onion
3 tablespoons bacon drippings
2 garlic cloves, minced
3 cups shelled fresh field peas (about 1 lb.)
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steps:

  • 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.
  • Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.
  • Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.

STEWED FIELD PEAS



Stewed Field Peas image

Unlike my mom and many Southern cooks of her generation, for whom fatback was the preferred flavoring agent, I most often make peas in a savory broth flavored by bacon, country ham, or olive oil. Either way, the cooked peas yield a rich, saucy pot likker that just begs to be soaked up with cornbread.

Yield serves 4 to 6

Number Of Ingredients 10

2 slices thick-cut bacon, chopped
1 tablespoon olive oil
1 onion, chopped
3 cups (about 1 pound) shelled fresh or frozen crowder or other field peas
3 to 4 cups water
2 tablespoons unsalted butter
1 small chile pepper
4 fresh sage leaves
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Place the bacon and olive oil in a saucepan over medium heat and cook and stir until the bacon is crisp, about 4 minutes. Add the onion and cook and stir for another 3 minutes, until soft and translucent.
  • Meanwhile, rinse and drain the peas, discarding any blemished peas or bits of pod. When the onion is cooked, place the peas in the pan and add the water. Add the butter, chile pepper, sage, salt, and black pepper and stir to mix. Bring to a low boil and reduce the heat to a simmer. Cover and cook until the peas are tender, 20 to 25 minutes, skimming the foam as it rises to the top of the cooking liquid. Remove from the heat, season with additional salt and black pepper, if desired, and serve warm.
  • When Southerners mention peas, nine times out of ten they are talking about fresh field peas, not the ubiquitous green peas in the frozen food aisle of the grocery store. The term field pea is a catchall used to refer to hundreds of varieties with names that range from journalistic (black-eyed, pink-eyed, and purple hull), to Southern gothic (Dixie Lees, lady peas, and Old Timers). Hardy and drought tolerant, they are also perfectly suited to the climate of the South. Unlike sugar snap and English peas, which can be eaten raw or cooked, pod and all, field peas must be shelled and cooked prior to serving. Field peas differ subtly in flavor from variety to variety, but they are uniformly delicious, with a robust, nutty flavor and an addictively creamy finish.

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