Peas Field Peas Recipes

PEAS - FIELD PEAS

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!

CLASSIC FRESH FIELD PEAS

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

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.