Southern Fresh White Acre Peas are a true Southern delicacy and one that brings to mind hot summer days and farmers markets overflowing with fresh vegetables.
1smoked ham hockcan substitute ¼ lb salt pork, o r¼ lb leftover ham
½cupminced onion
2clovesgarlicminced
1tablespoonbacon greasecan substitute olive oil
½teaspoonkosher salt
¼teaspoonground black pepper
fresh parsley for garnishoptional
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 to seven 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 water 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.
Garnish with fresh parsley if desired and serve immediately!
Notes
You can substitute salt pork, bacon, or leftover ham for the ham hock.
If you don't want to use pork, you can substitute a package of dry ham flavored concentrate made by Goya for the pork products.
Cooked white acres can be stored in the refrigerator for up to four days. They can also be frozen.
The fresher your legumes are, and the smaller they are, the less time they will need to cook.