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    Grits and Pinecones » Recipes » Southern Peas

    Southern Field Peas

    June 21, 2020 by Sharon Rigsby, Updated May 28, 2021 9 Comments

    Jump to Recipe Print Recipe
    Pinterest pin, southern field peas and snaps.

    My easy-peasy recipe for Southern Field Peas with its full-flavored earthy goodness is a true old-fashioned Southern delicacy, and it’s as simple to make as it is tasty. 

    A bowl full of cooked field peas with snaps.

    You might not have ever tasted these creamy morsels infused with incredible flavor from the pork seasoning, depending on where you are from. But, I hope to change that with this post. 

    Here’s what you will need:

    Fresh field peas and snaps for Easy Peasy Southern Field Peas

    In addition to field peas, you will also need either olive oil or bacon grease, onion and garlic, a ham hock or salt pork or leftover ham, and salt and pepper. 

    Here’s how to make them:

    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.

    Cooking onion bits in a saucepan in olive oil.

    Add the ham hock or whatever pork product you are using, the legumes, water, kosher salt, and pepper. Add more water, if necessary, to cover the legumes by at least an inch and turn the heat up until it comes to a boil.

    Ham hock and peas cooking in liquid in a saucepan.

    Reduce the heat to low and let them simmer uncovered for about 20 minutes. Taste a few to check for seasoning and see if the peas are tender, starting at about 15 minutes. If not, continue cooking for a few more minutes.

    The fresher legumes are, and the smaller they are, the less time they will need to cook.

    Garnish with fresh parsley if desired and serve immediately!

    Close up shot of a large bowl of cooked cowpeas.

    Frequently Asked Questions (FAQ):

    Do you have to soak them?

    Fresh field peas do not need to be soaked. If you purchase dried peas, they will need to be soaked before cooking them.

    What to serve with them?

    My favorite summer meal is fresh field peas, sliced ripe summer tomatoes, and creamed corn, with either a side of homemade cornbread or hoecakes!

    They also pair beautifully with most entreés and make an exciting and delicious side dish perfect for backyard barbecues or potluck suppers.

    How to blanch and freeze them:

    Fresh 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, add them to boiling water for 2 minutes. Drain and immediately place them in a large bowl of water and ice to stop the cooking process. Once they are cool, drain and package them in plastic freezer bags or air-tight containers and place them in the freezer.

    They will keep in the freezer for up to 6 months—no need to thaw before cooking them.  

    What are field peas?

    When someone talks about field peas in the South, they refer to any number of cowpea varieties like Zipper, Crowder, Purple Hull, Pink-Lady, and White Acre.

    Cowpeas thrive in our hot, dry, sandy soils, and in the summer, our farmers’ markets are overflowing with many different varieties. 

    What’s the difference between Southern and English peas? 

    Legumes in the South are not to be confused with green round English peas. They have a completely different taste and texture, and they are not even related. 

    What are snaps?

    Many recipes call for snaps to be included, and you may have seen the term “field peas and snaps.” Snaps are immature pods, and many cooks like to add them when cooking. 

    Are field peas and black-eyed peas the same?

    Black-eyed peas are probably the most common type of field pea or cowpeas. Other field peas include zipper, crowder, red ripper, white acre, and purple hull. 

    Sharon’s Tips:

    If you don’t want to use pork, you can substitute a package of dry, ham-flavored concentrate made by Goya. You can often find it in the Mexican food section of your grocery store. 

    Leftovers should be stored covered in the refrigerator for up to four days. They are delicious added to salads and can be used to make my famous Redneck Caviar Dip. They can be heated up in the microwave or a saucepan on the stove.

    Fresh is always the best. But, if that isn’t an option, you can sometimes find them frozen. They also might be in a vacuum-sealed container in the refrigerated veggie section of your grocery store. I don’t recommend canned. 

    Related recipes:

    If you like this recipe, you might also like these popular posts: Zipper Peas Southern Fresh White Acre Peas, Southern Pink Lady Peas, Southern White Acre Pea Succotash, Tomato Salad and White Acre Peas; Black-Eyed Pea Hummus, Easy Southern Hoppin’ John, and Southern Black-Eyed Peas.

    You can find all of my recipes featuring southern peas or cowpeas here. 

    You might also like these recipes: Southern-Style Creamed Corn, Southern Squash Casserole, Green Tomato Pie, Fried Green Tomatoes, Southern Corn Salad, Southern Cheese Grits Casserole, and Southern Potato Salad.

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    A large gray bowl full of southern peas and snaps on a cloth napkin.

    Southern Field Peas Recipe

    Sharon Rigsby
    Field peas are a true old-fashioned Southern delicacy, and my recipe for Southern Field Peas with its full-flavored earthy goodness is as simple as it is tasty. 
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Southern
    Servings 4 servings
    Calories 203 kcal

    Ingredients
      

    • 3 cups fresh shelled field peas with or without snaps
    • 3 cups water
    • 1 smoked ham hock can substitute ¼ lb salt pork or leftover ham
    • ½ cup onion minced
    • 2 cloves garlic minced
    • 1 tablespoon bacon grease can substitute olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • Optional fresh parsley chopped for garnish

    Instructions
     

    • 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.
    • Garnish with fresh parsley if desired and serve immediately!

    Notes

    If you don't want to use pork, you can substitute a package of dry, ham-flavored concentrate made by Goya. You can often find it in the Mexican food section of your grocery store. 
    Leftovers should be stored covered in the refrigerator for up to four days. They are delicious added to salads and can be used to make my famous Redneck Caviar Dip. They can be heated up in the microwave or a saucepan on the stove.
    Fresh is always the best. But, if that isn't an option, you can sometimes find them frozen. They also might be in a vacuum-sealed container in the refrigerated veggie section of your grocery store. 

    Nutrition

    Calories: 203kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 535mgPotassium: 574mgFiber: 6gSugar: 4gVitamin A: 1100IUVitamin C: 4.1mgCalcium: 160mgIron: 1.6mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was originally published on July 12, 2018. It was republished on June 21, 2020, with expanded directions and tips.  

    More Southern Peas (Cowpeas) Recipes recipes

    • Southern Black-Eyed Peas Recipe
    • Black-Eyed Pea Soup – Southern Style
    • Black-Eyed Peas and Rice (Hoppin’ John)
    • How to Cook Fresh Purple Hull Peas

    Reader Interactions

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    1. Johnnie Todd

      July 20, 2022 at 11:38 pm

      Where can buy some fresh field peas,and some purple hull peas,I will order if I have.thnks

      Reply
      • Sharon Rigsby

        July 21, 2022 at 3:54 pm

        Hi Johnnie, I would have to know where you live? If you are in the South, fresh peas are in season, and you should be able to get them at any farmer’s market. Most of the time I get mine from Lewis Produce which is located in Thomasville, Ga; I don’t know if they ship or not, but here is their phone number:(229) 226-6271. The only other suggestion I have is to contact the Red Hills Small Farm Alliance to see if they ship or know of any of their farmers in the area that might ship them. Here is their website address: https://www.redhillsfarmalliance.com/.
        I’m sorry I can’t be of more help! If any of my followers know of any farmer that ships their peas, would you please share their contact info here.
        All the best,
        Sharon

        Reply
    2. Sue Mitchell

      June 19, 2021 at 12:45 pm

      5 stars
      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 remind me of someone’s Grandmother’s cooking the highest compliment!
        All the best,
        Sharon

        Reply
    3. Elizabeth Henry

      May 02, 2021 at 5:25 pm

      5 stars
      I am southern born and bred. Peas are among my favorite goods. If you use ham hocks to season your peas, it’s best if you boil them several hours until they fall apart, then add the other ingredients. Easier to eat and tastier flavor.

      Reply
    4. Betty Haskins

      August 13, 2019 at 9:00 pm

      Hey Sharon. I ordered field peas on line. As you know, I’m a vegetarian, what can I sub for the bacon grease?

      Reply
      • Malozi girl

        December 27, 2022 at 4:59 pm

        5 stars
        I use vegan bacon and omit the ham

        Reply
    5. Susan

      June 23, 2019 at 4:24 pm

      This recipe is AWESOME! I’ve never cooked fresh-picked white acre peas before and was a little nervous. I’ve followed several of your recipes before and have had great success so I figured I’d give this one a try. SUCCESS! You make this recipe so easy and so good. Thanks for the tips too. I’m now blanching the rest of the white acre peas so I can freeze them and have this awesome dish again and again. Much appreciation to you!

      Reply
      • Gritsandpinecones

        June 23, 2019 at 5:00 pm

        Hello again Susan, and once again thank you for sharing such nice comments! I’m so glad you enjoyed the peas, they are one of my favorite foods!
        All the best!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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