Southern Pink Lady Peas Recipe

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Fresh Southern Pink Lady Peas, also known as Lady Peas, are quick and easy to prepare, making an excellent, make-ahead summer side dish.

Whether it’s a quick weeknight dinner or Sunday supper, everyone will enjoy their unique, creamy deliciousness.

Southern peas in a white bowl topped with chunks of ham and a hoecake.

“Peas,” especially Lady Peas, have a special meaning for many people who grew up in the South, bringing back fond memories of eating at Grandma’s house and, if you are fortunate, even sitting on her front porch or at the kitchen table and helping her shell them.

And, no, I’m not talking about the round green English ones that come frozen or in a can, but delicious fresh Southern peas like field peas, white acres, zipper or cream, purple hull, and black-eyed peas.

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What are lady peas?
Here’s what you will need for this recipe:
Here’s how to make the best pink lady peas:
What to serve with Lady Peas
How to store and reheat leftovers
Lady Pea recipe FAQs
Pro tips for the best results
More Southern pea recipes
Recipe:

What are lady peas?

Southern peas, also known as cowpeas, are legumes. These hearty, heat-loving beans come in all shapes and sizes, with small variations in texture and flavor. Crowders and black-eyed peas are a little earthier and take longer to cook, the lady varieties are a bit more delicate and creamy.

Here’s what you will need for this recipe:

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.

Peas in a plastic bag with fresh corn, basil, and tomatoes

All you will need are fresh-shelled peas, an onion, garlic, and salt pork, leftover ham, or a ham hock, and if you want it to be an authentic southern dish, some bacon grease.

Now, I know some of you are shaking your head, thinking that I have gone too far, but it’s how it’s done.

If you can’t bring yourself to use bacon grease, you can substitute olive oil. If the thought of adding salt pork or a ham hock is too much for you, you can substitute a package or two of purchased dry ham-flavored concentrate.

Here’s how to make the best pink lady peas:

Grab a glass of sweet ice tea, and let’s get cooking!

Add bacon grease to a large saucepan over medium heat. Once the oil is hot, add the onions, reduce the heat to low and sauté for about six to seven minutes. Add the garlic and sauté for another minute.
Add the peas, whatever pork product you are using (I had frozen leftover ham from Easter), and about three cups water and bring to a boil. You want the water to cover the peas by about an inch. Skim off any foam that develops.

Peas cooking in a saucepan on the stove.

Reduce the heat to low and simmer for about 20 minutes. It may take a little more or a little less time, depending on what kind of peas you are cooking. Stir occasionally.
Start tasting them to see if they are done about 15 minutes into the cooking process and keep tasting every few minutes until they reach the desired texture. You don’t want to overcook them, or they will be mushy.
Add salt and pepper to taste and serve. Enjoy and check out my purple hull peas recipe while you are at it!

What to serve with Lady Peas

Southern Pink Lady Peas are delicious when served with a slice of Southern cornbread or hoe cakes and a few slices of fresh summer tomatoes.

Lady peas can also be used to make my crowd-pleasing potluck dish, Southern Pea Salad with Herb Buttermilk Dressing, as well as Pea Succotash and Southern Caviar.

How to store and reheat leftovers

Leftovers can be stored in a covered container in the refrigerator for up to four days or frozen for up to 3 months. You can also use them to make hummus, succotash, hoppin’ John, or add them to salads, soups, and stews.

Lady Pea recipe FAQs

Where can I buy fresh lady peas?

I usually purchase my fresh shelled peas at our local farmers’ markets or the farmers’ markets in South Georgia. Southern peas are seasonal and only available during the summer and early fall.

And, if you’re wondering, yes, I am too lazy to shell peas, and I always purchase them shelled. It’s a character flaw, or just maybe it’s because I don’t have a front porch, or a grandchild here to shell peas with me.

Can you freeze fresh peas without blanching them?

The short answer is no! However, if your only choice is to freeze them without blanching or letting them spoil, then go ahead and freeze them. But, and this is a big but, please use them as soon as possible. The flavor and quality will degrade quickly.

How do you blanch fresh Southern peas?

To blanch them, add them to boiling water, cook for 1 ½ minutes, and then immediately plunge them into an ice-water bath to stop the cooking process. Once they have been drained and cooled, they can be stored in the freezer in plastic bags for several months.

Can you make this recipe for pink lady peas ahead of time?

You can prepare this recipe up to 48 hours in advance. Store covered in the refrigerator until ready to reheat, and reheat in a saucepan on the stove.

Pro tips for the best results

Every year I get calls from folks looking for fresh peas for Thanksgiving when they aren’t in season. Plan ahead; stalk your farmers’ markets, buy them now, blanch them, and freeze them. You will thank me in November!

I frequently use purchased frozen chopped onions in this recipe to save time.

If you are using frozen peas, you can add them to the pan without first defrosting.

All of my pea recipes are interchangeable. In other words, you can use this recipe for any type of Southern pea.

This recipe calls for a smoked ham hock. Suitable substitutes are cooked salt pork, pork belly, bacon, smoked pork chops, and leftover ham.

More Southern pea recipes

If you need more menu ideas here is a link to all of my Southern-style recipes.

⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I'd be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below-I read every one-and don't forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.

Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you'll swing back soon for more Southern-inspired goodness.

Recipe:

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Southern Pink Lady Peas

Sharon Rigsby

Southern Pink Lady Peas are a true Southern delicacy and delicious when served with a slice of cornbread or hoecakes and a few slices of fresh summer tomatoes.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine Southern

Servings servings

Calories 319 kcal

Ingredients

▢ 3 cups fresh shelled pink lady peas
▢ 3 cups water
▢ 1 smoked ham hock or ¼ lb salt pork slices or leftover ham
▢ ½ cup onions finely chopped
▢ 2 cloves garlic minced
▢ 1 tablespoon bacon grease
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper

Instructions

Add bacon grease to a large saucepan over medium heat. Once the grease is hot, add the onions, reduce the heat to low and sauté for about six to seven minutes. Add the garlic and sauté for another minute.
Add the peas, whatever pork product you are using, and about three cups water and bring to a boil. You want the water to cover the peas by about an inch.
Skim off any foam that develops. Reduce the heat to low and simmer for about 20 minutes. It may take a little more or a little less time, depending on what kind of peas you are cooking. Stir occasionally.
Start tasting them to see if they are done about 15 minutes into the cooking process and keep tasting one or two peas every few minutes until they are tender. You don't want to overcook them, or they will be mushy.
Add salt and pepper and serve. Enjoy!

Notes

Every year I get calls from folks looking for fresh peas for Thanksgiving when they aren’t in season. Plan ahead; stalk your farmers’ market, buy them now, blanch them, and freeze them. You will thank me in November!

I frequently use purchased frozen chopped onions in this recipe to save time.

If you are using frozen peas, you can add them directly to the pan without defrosting them first.

You can prepare this recipe up to 48 hours in advance. Store covered in the refrigerator until ready to reheat. It reheats well with no loss in quality.

All of my pea recipes are interchangeable. In other words, you can use this recipe for any Southern pea.

This recipe calls for a smoked ham hock. Suitable substitutes are cooked salt pork, pork belly, bacon, smoked pork chops, and leftover ham.

Nutrition

Calories: 319kcalCarbohydrates: 37gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 519mgPotassium: 774mgFiber: 9gSugar: 7gVitamin A: 1550IUVitamin C: 6.6mgCalcium: 220mgIron: 2mg

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Comments

5 from 13 votes (7 ratings without comment)