Fresh Lady Peas or Pink-Eyed Peas as they are sometimes called, are quick and easy to prepare and make an excellent, make-ahead summer side dish. Whether it’s a quick weeknight dinner or Sunday supper, everyone will enjoy their unique, creamy deliciousness.
“Peas,” especially Lady Peas, have a special meaning for many people who grew up in the South and bring 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, black-eyed peas, and lady peas.
What are they?
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.
What to serve with them?
Southern Pink Lady Peas are delicious when served with a slice of Traditional Southern Style Cornbread or Hoecakes, aka Cornmeal Pancakes, and a few slices of fresh summer tomatoes.
Where to buy them?
I used to buy all of my fresh peas from Tomato Land, a Tallahassee landmark. I would buy a gallon of them freshly-shelled, take them home, blanch them and freeze them in smaller packages so I would always have some on hand.
Now that Tomato Land has closed, I usually purchase fresh shelled peas at our local farmers’ markets or the farmers’ markets in south Georgia. They are usually available during the summer and early fall.
And, if you are wondering, yes, I am too lazy to shell peas. 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 freezing them without blanching, or letting them spoil, go ahead and freeze them. But, and this is a big but, use them ASAP. The flavor and quality will degrade quickly.
How do you blanch them?
To blanch them, you simply 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 drained and cooled, they can be stored in the freezer in plastic bags for several months.
Here’s what you will need for this recipe:
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 just can’t bring yourself to use bacon grease, you can substitute olive oil, and 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 this recipe:
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.
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!
Sharon’s tips:
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!
Leftovers can be stored in a covered container in the refrigerator for up to four days. Or, you can use them to make hummus, succotash, hoppin’ john, or add them to salads, soups, and stews.
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.
You can make this recipe up to 48 hours ahead. Store covered in the refrigerator until ready to reheat and reheat in a saucepan on the stove.
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 salt pork, pork belly, bacon, smoked pork chops, and leftover ham.
Related recipes:
If you like Southern-style recipes like this one, you might also like these popular recipes on my blog: Baked Mac and Cheese, Cheese Grits Casserole, Southern Potato Salad, Creamed Corn, Fried Corn, Fried Oysters, Squash Casserole, and Southern Fried Chicken.
If you need more menu ideas here is a link to all of my Southern-style recipes.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Southern Pink Lady Peas
Ingredients
- 3 cups fresh shelled pink lady peas
- 3 cups water
- 1 smoked ham hock or ¼ lb salt pork slices or about ¼ leftover ham pieces
- 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!
Good morning. Can these be made in a crockpot
Hi Rhonda,
White acre peas can be made in a crockpot. I would cook on low for two to three hours. They are pretty delicate and cook fairly quickly on the stove, so I would start tasting them at the two hour mark so they don’t overcook.
All the best,
Sharon
Dear Sharon,
What a Southern home run to find you online🥳🎊🥳!
The recipe is fabulous and I love your storage advice Re blanching because I hit the mother lode for peas at Jaemor Farms near Atlanta. Your Hopping’ Johns tips are on my ‘to try’ list as are many other recipes.
Be well and thanks so much 🌻
Hi Betty, I am so happy you liked the recipe and, thank you so much for taking the time to let me know. I love stopping at the Jaemor Farms store and we always stop there whenever we are up that way!
All the best,
Sharon
Another substitute for the pork is Turkey wings! I cut mine into sections and browned them in a skillet before adding.
I’m so glad I found your recipe and its advice not to overcook the peas, because that’s what I was about to do!
They were just done, though, and turned out so delicious.
I make these all the time just like your recipe says. I fry me up some bacon though. Being from the deep south well you just can’t go wrong with some hickory smoked bacon. I’ve used fresh purple hulls or even dry blackeyed peas. And they turn out amazing every time. Thank you.
I love beans of all kinds. My local grocer has last peas on and off. These are my new favorite and this recipe cooks them up perfectly. Thank you!
I have no idea where to get these peas. I would love to try them as I usually have ham hocks and navy bean soup all the time. My family’s favorite kind of bean soup.
Help me find them!! I live in West Jordan, Utah.
Kim
Hi Kim,
It will probably be about a month or more before they come in season, but I almost always buy mine at Lewis Produce in Thomasville, GA. They don’t have a Website, but here is their phone number (229) 226-6271. I don’t know if they ship their peas or not.
I hope you can find some because they are delicious!
Sharon
(* and **) say you can substitute.
No. No you can’t.
What can you do?
You can just get over whatever the mean girls at the food police have done to you and start eating real food again.
Start with these pink peas.
I made this tonight and everyone loved it! Thank you!
Hi Tessa,
Thank you so much for letting me know! I’m so glad everyone enjoyed it!
Happy Thanksgiving!
Sharon
Having grown up in a legume-less home, I’ve always just winged it when cooking fresh peas. Today I picked up a quart of fresh Pink Ladies from the Market Square farmers market and decided to look up a recipe. Imagine my surprise when I read your blog that mentions my favorite formal haunt, TomatoLand! I’ve adapted your recipe as I don’t eat pork, but thank you for the information. I look forward to trying more of your recipes.
Hi Chantel, thank you so much for leaving your comment! I’m so glad you enjoyed the peans and I hope you are able to find some more recipes you like!
All my best!
Sharon
No to the ham hock, garlic and onion! These ingredients will overpower the delicate flavor of the peas. All they want is some salt, a few pods of okra and a slice of bacon.
Hi Danno, thanks so much for sharing your thoughts. I’m sure my followers will be interested in your ideas.
All my best,
Sharon
There are two additional peas that my mother prepared when I was growing up, and they are: White Acres and Lady Fingers. They are both smaller peas but very tasty. The Lady Fingers were special to serve when relatives came from New York and other points north during the hot summer months back in the 50s, 60s, 70s, etc.