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    Home » Recipes » Southern Peas

    Zipper Peas Recipe – A Southern Classic

    Modified: Jul 22, 2020 · Published: Jun 15, 2020 by Sharon Rigsby · 9 Comments

    Jump to Recipe
    Pinterest pin for Zipper peas.

    Super simple but big on flavor, Zipper peas are an irresistible Southern classic side dish. Like Purple Hull Peas and full of summery goodness, zipper peas, sometimes called cream peas, are just one type of Southern pea often referred to as cowpeas or field peas. 

    A bowl full of zipper peas.

    Southern peas, which are a type of legume and classified as beans, bear no resemblance to the more well known English pea and are not related. Considered a delicacy in the South, they grow well here and seem to love our sandy soil and hot, humid summers. 

    A relative of the more common black-eyed pea, Zipper peas got their name because they are the easiest to shell. They have a delicate earthy flavor and are a highly prized find at the farmers’ markets in the spring and summer!

    Besides black-eyed and zipper peas, other Southern field pea varieties include crowder, purple hull, and the more delicate white acre or lady peas. While all are similar, each has its distinctive flavor and consistency. 

    However, because of the similarities, if your recipe calls for fresh peas, you can easily substitute a different variety of Southern pea for what’s called for. 

    Nutrition Information:

    According to the Florida Department of Agriculture, these tasty legumes are a good source of protein and iron, and one serving provides more than 20 percent of the daily recommended amount of fiber.

    What to serve with them:

    These make-ahead wonders only take minutes to cook and are just as good reheated the next day. In the summer, I like nothing better than to serve them with fresh sliced tomatoes, homemade creamed corn, and a piece of cornbread, or hoecakes. They also would make a wonderful addition to my Southern Pea Salad. 

    How to store them:

    This recipe calls for fresh shelled peas. Once purchased, they need to be stored in an airtight container in the refrigerator. They will be fine for five to seven days. After that, you will either need to cook them or freeze them.

    If you are cooking them in a week or so, you can get by without blanching them. If you wish to store them longer, they need to be blanched before freezing. 

    How to blanch and freeze them:

    Add the shelled peas to a large pot of boiling water and cook for two minutes. Use a slotted spoon to remove them and immediately place them in a large bowl full of ice and water.  When they are cool, drain in a colander and package in airtight containers or plastic freezer bags. They can then be frozen for up to six months. 

    Here’s what you will need for this recipe:

    Fresh shelled zipper peas, salt pork, onion, garlic, salt, and pepper. 

    Here’s how to make it:

    Add the salt pork to a medium-size saucepan over medium-low heat. Cook the pork for about five minutes or until it is just starting to brown. Stir frequently. 

    Salt pork cooking in a saucepan.

    Add the onions and continue cooking and stirring for another six minutes. Then, add the garlic and cook for about 30 seconds. 

    Onions cooking in a saucepan.

    Add the peas, kosher salt, black pepper, and three cups of chicken stock. Turn the heat up to medium-high and bring the liquid to a boil. Reduce the heat to low and let them simmer uncovered for 20 minutes.

    Zipper peas cooking in chicken stock in a saucepan.

    Stir occasionally and, if foam appears, use a slotted spoon to skim it off and discard. 

    After 20 minutes, taste for doneness and for seasonings. The fresher and smaller your peas are, the less time it will take for them to cook. They should be tender, but not mushy. If there is still any crunch to them, cook a few minutes longer. Add more salt or pepper if you think they need it.

    A wooden spoonful of peas.

    Sharon’s tips:

    I used salt pork in this recipe, which is found close to the ham in grocery stores. You can also use leftover ham, smoked ham hocks, bacon, or a smoked pork chop. If you don’t want to use pork, you can substitute a package of dry, ham flavored concentrate by Goya. You can find it in the Mexican food section of your grocery store.

    Because I had it on hand, I used homemade chicken stock in this dish, but you can use whatever chicken or vegetable stock you have or even water. Beef stock is too strong to use in this recipe. 

    Fresh herbs like thyme or parsley can be added for an additional pop of flavor. 

    Fresh peas are always best, but depending on where you live, you might not be able to find them. If not, you might be able to find frozen ones. If so, you can use this same recipe as written. I don’t recommend canned peas for anything but maybe a hummus recipe. 

    If you have blanched your peas and they are frozen, you don’t have to defrost them. Just add them to the pan frozen. It may take a few minutes more to start boiling, but it will be fine. 

    If you are lucky enough to find fresh Southern peas, you might want to consider buying a bushel and freezing them. You will thank me next winter when you are craving some. 

    A brown and white pottery bowl full of Southern peas.

    Related recipes:

    Check out these delicious side dishes featuring Southern peas: Healthy Black-Eyed Pea Salad, Southern White Acre Pea Succotash, Southern Hoppin John, and Black-Eyed Pea Hummus.

    ★ 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!

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    A pottery bowl full of zipper peas.

    Zipper Peas Recipe

    Sharon Rigsby
    Super simple, but big on flavor, Zipper peas are an irresistible Southern classic side dish. Full of summery goodness, zipper peas, sometimes called cream peas, are just one type of Southern pea often referred to as cowpeas or field peas. 
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Southern
    Servings 4 servings
    Calories 208 kcal

    Ingredients
      

    • 3 cups fresh shelled Zipper peas
    • 3 cups chicken stock can substitute water
    • 2.5 ounces salt pork about 3 slices, chopped
    • ½ cup onion finely chopped
    • 2 cloves garlic minced
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Add the salt pork to a medium-size saucepan over medium-low heat. Cook the pork for about five minutes or until it is just starting to brown. Stir frequently.
    • Add the onions and continue cooking and stirring for another six minutes. Add the garlic and cook for about 30 seconds.
    • Add the peas, kosher salt, black pepper, and three cups of chicken stock. Turn the heat up to medium-high and bring the liquid to a boil. Reduce the heat to low and let them simmer uncovered for 20 minutes.
    • Stir occasionally and, if foam appears, use a slotted spoon to skim it off and discard.
    • After 20 minutes, taste for doneness and for seasonings. The fresher and smaller they are, the less time it will take for them to cook. They should be tender, but not mushy. If there is still any crunch to them, cook a few minutes longer. Add more salt or pepper if you think they need it.
    • Serve immediately.

    Notes

    I used salt pork in this recipe, which is found close to the ham in grocery stores. You can also use leftover ham, smoked ham hocks, bacon, or a smoked pork chop. If you don't want to use pork, you can substitute a package of dry, ham flavored concentrate by Goya. You can find it in the Mexican food section of your grocery store.
    Because I had it on hand, I used homemade chicken stock in this dish, but you can use whatever stock you have or even water.
    Fresh herbs like thyme or parsley can be added for an additional pop of flavor.
    Fresh peas are always best, but depending on where you live, you might not be able to find them. If not, you might be able to find frozen ones. If so, you can use this same recipe as written. I don't recommend canned peas for anything but maybe a hummus recipe.
    If you have blanched your peas and they are frozen, you don't have to defrost them. Just add them to the pan frozen. It may take a few minutes more to start boiling, but it will be fine.
    If you are lucky enough to find fresh Southern peas, you might want to consider buying a bushel and freezing them. You will thank me next winter when you are craving some.

    Nutrition

    Calories: 208kcalCarbohydrates: 9gProtein: 6gFat: 16gSaturated Fat: 6gCholesterol: 21mgSodium: 1025mgPotassium: 230mgFiber: 1gSugar: 4gVitamin C: 2mgCalcium: 13mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

     

    More Southern Peas (Cowpeas) Recipes

    • A white bowl full of Southern Pea Salad made with white acre peas, chopped tomatoes, cucumber, and corn, plus a bowl of buttermilk dressing.
      Southern Pea Salad with Herb Buttermilk Dressing
    • A large bowl of cooked black-eyed peas topped with parsley.
      Easy Southern Black-Eyed Peas Recipe (Stovetop)
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • Black-Eyed Pea soup in a white bowl.
      Black-Eyed Pea Soup – Southern Style

    Reader Interactions

    Comments

      5 from 8 votes (2 ratings without comment)

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      Recipe Rating




    1. Nesha

      June 11, 2025 at 10:25 am

      5 stars
      I have made this side dish for my husband several times since finding this recipe. I LOVE cream peas, he had never had them! Instant favorite! ❤️ He said the flavor was unsuspected and on point!!

      Reply
      • Sharon Rigsby

        June 11, 2025 at 12:12 pm

        Hi Nesha, I’m so happy that you and your husband love this recipe. It is one of my family’s favorites, too. Thanks so much for taking the time to leave a comment!
        All the best,
        Sharon

        Reply
    2. Gloria

      July 18, 2023 at 12:17 pm

      If using slice bacon do u fry it first?

      Reply
      • Sharon Rigsby

        July 18, 2023 at 6:00 pm

        Yes, you do want to cook it first to render as much fat (flavor) as possible. The bacon doesn’t have to be crispy done, just cooked.
        I hope you enjoy it!
        Sharon

        Reply
    3. Marina Barela

      May 28, 2023 at 2:16 pm

      5 stars
      So delicious and so easy, I used bacon and used granulated garlic and parsley seasoning as I didn’t have fresh garlic and it came out delicious. Thank you for the recipe

      Reply
    4. Cris

      November 21, 2022 at 10:59 am

      5 stars
      These were delicious! The only thing I would mention is that I did not use water but instead chicken broth and it was not low sodium. By adding the 1/2 tsp of extra salt it made it too salty. I just ended up removing some of the broth and replacing with water. Still excellent!

      Reply
    5. Patricia Avila

      October 18, 2022 at 8:29 pm

      5 stars
      Wonderful flavor! Used fresh zipper peas, ham and chicken broth

      Reply
    6. Michele Diehl

      July 09, 2022 at 2:52 pm

      5 stars
      We are transplants to Georgia from PA. I recently saw these zipper peas on sale at the farmers market and thought we’d like to try some. I made this recipe as written using salt pork ( another southern thing) and it came out great. I added a touch of cayenne pepper like Chef John does to all his recipes. Definitely getting more and making some to freeze.

      Thank you!

      Reply
    7. Ashley Lentini

      June 16, 2020 at 9:12 am

      5 stars
      Zipper Peas are my Most Favorite Peas…. I look forward to trying this recipe as soon as I can get my hands on some…. May have to come to your house for them. Hee Hee

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

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

    More about me →

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