There aren’t many foods more Southern than field peas, and my Easy Peasy Southern Field Peas Recipe is as good as it gets!
Yes, I know, the name Easy Peasy Southern Field Peas is a little corny, but hey, sometimes you have to have a little fun. And, these field peas are not only fun, they are full of summer deliciousness and nutritious to boot!
Depending on where you are from, you might not have ever tasted field peas and might not even know what they are? Well, I hope to change that with this post and really hope you will try my recipe for Easy Peasy Southern Field Peas!
What are field peas?
Technically, the term “field pea” refers to dried peas, like split peas or black-eyed peas. However, in the South, when someone talks about field peas they are referring to any number of fresh peas such as Crowder Peas, Purple Hull Peas, Pink-Eyed Peas, Lady Peas, Zipper Peas, Black-Eyed Peas and White Acre Peas.
There are also many other species of peas that are too numerous to mention lumped into the general term of “field peas.”
Field peas thrive in our hot, dry, sandy soils and in the summer our farmers’ markets are overflowing with different varieties of fresh field peas.
What’s the difference in field peas and English peas?
Peas in the South are not to be confused with their cousin, English peas. Besides a completely different taste and texture, the main difference is that you can actually eat the pods of fresh field peas; English pea pods are not edible.
What are field peas and snaps?
Many field pea recipes call for snaps, and you may have seen the term “field peas and snaps.” Snaps are simply immature pea pods, and many cooks like to add them to their peas.
How to blanch and freeze field peas.
Fresh field peas should be refrigerated and used within a few days of purchase. However, they freeze well and, if you can’t cook them right away, you should blanch and freeze them.
To blanch field peas, add them to boiling water for 2 minutes. Remove the peas and immediately place them in a large bowl of water and ice to stop the cooking process. Once the peas are cool, drain and package them in plastic freezer bags or air-tight containers and place in the freezer.
Field peas will keep in the freezer for up to 6 months.
What to serve with Field Peas?
My favorite summer meal is fresh field peas, sliced ripe summer tomatoes and creamed corn, with either a side of homemade cornbread or hoecakes!
Field peas also pair beautifully with most entreés and make an interesting and delicious side dish.
How to cook Easy Peasy Field Peas
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 6-7 minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn’t burn.
Add the ham hock or whatever pork product you are using, 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 peas come to a boil.
Reduce the heat to low and let the peas simmer for about 20-25 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.
Garnish with fresh parsley if desired and serve immediately!
*Tip: You can substitute a package of dry ham flavored concentrate made by Goya for the pork products.
If you like this recipe for Easy Peasy Field Peas, you might also like these recipes: Southern Fresh White Acre Peas, Southern Pink Lady Peas, Southern White Acre Pea Succotash, Tomato Salad and White Acre Peas, Black-Eyed Peas Hummus, Easy Southern Hoppin’ John, and Southern Black-Eyed Peas.
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 minutes |
| Servings | 4 servings |
- 3 cups fresh shelled field peas with or without snaps
- 3 cups water
- 1 lb smoked ham hock can substitute 1/4salt pork or 1/4leftover ham
- 1/2 cup minced onion
- 2 cloves garlic minced
- 1 Tbsp bacon grease can substitute olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- Optional fresh parsley chopped for garnish
Ingredients
|
- Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and sautÄ for about 6-7 minutes. Add the garlic and sautÄ for another minute. Watch the garlic carefully to make sure it doesn't burn.
- Add the ham hock or whatever pork product you are using, 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 peas come to a boil.
- Reduce the heat to low and let the peas simmer for about 20-25 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.
- Garnish with fresh parsley if desired and serve immediately!
Tip: You can substitute a package of dry ham flavored concentrate made by Goya for the pork products.
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