Field peas are a Southern staple - earthy, hearty, and packed with down home flavor unique to their own. Whether you're cooking fresh or frozen, this guide will walk you through how to prepare them so they turn out tender, flavorful, and perfectly seasoned every time.
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🔍 Quick Look: How to Cook Field Peas
⏱️ Ready in: 35 minutes
🌱 Best For: Fresh or frozen field peas
🥓 Key Ingredients: Field peas, chicken stock, salt pork or bacon grease, salt, and pepper
🍽️ Serves: 10
⭐ Difficulty: Easy
❄️ Freezer Friendly: Yes-freeze fresh field peas after blanching for up to 6 months.
Crowder, Dixie Lee, Mississippi Silver, Old Timer, White Acre, Red Ripper, Big Boy, Stick Up, Pole Cat, Wash Day, Rattle Snake, Purple Hull, Bird, Iron Clay… These are just a few of the eclectic names for the beloved summer southern crop known as the Field Pea. Why so many names? There are hundreds of names for the little peas because there are hundreds of varieties, each special in their own way.
During this relentless, humid, hotter than Hades weather here in the South; it helps to know our beloved Field Pea is now in season! In the summertime, at the Farmer's Market, these little peas are a prized commodity. They are as classic of an icon to the southern table as Sweet Tea, Fried Chicken, and Cornbread; but rarely heard of up North. What makes these tiny peas so special?
When cooked properly, these tender peas are full of flavor unique to only themselves. And no; they are nothing like the dull flavored canned Peas… Their freshness from the garden is what makes them so good. It really is best to eat them in the summer time.
Enjoy this old-fashioned Southern flavor you can't get from canned peas. Xoxo - Katie.
Ingredient notes and substitutions
You will need the following ingredients to cook Southern field peas.
- field peas- fresh or frozen
- chicken stock - You can substitute with chicken broth, vegetable broth, or water.
- salt pork- You can substitute with bacon grease. You can also use a few small pieces of fresh pork belly or fatback that you precooked slowly in a pan until well browned.
- Salt and pepper to taste
*The full recipe with measurements is located at the bottom of the post in the recipe card.
What is salt pork?
Salt pork is a cut of pork that is heavily cured in salt to preserve it. Unlike bacon, it is not smoked. It is added to dishes to add flavor and richness.
How to cook field peas
Follow these simple steps to cook Southern field peas.
- Rinse field peas making. Add field peas in a pot and cover with chicken stock or water. Liquid should just barely cover the peas.
- Add in your choice of fat seasoning. (Salt pork or bacon grease)
- Bring to a boil over med-high heat. If foam develops, scoop foam out with a spoon.
- Boil for 2 minutes, then reduce heat.
- Cook uncovered at a simmer for 25 to 30 minutes or until peas are perfectly tender, but not overcooked. Add in more liquid if the pot begins to dry out. Taste for seasoning. Serve by itself or with a side of cornbread.
Tips on how to cook field peas
There is an art form in cooking our southern field peas. Here are some tips on how to cook tender, flavorful field peas:
- If you add too much water, they will lack in flavor. If you add too little water, they will turn out crunchy. An important step is to only add enough water to barely cover the peas. I like to use a chicken or vegetable broth for more flavor.
- Most cooks add in a form of pork, whether it's bacon drippings, fatback, ham hock, or salt pork… The meat not only deepens the flavor, but also adds richness, and acts as a thickener to the bean pot. Without this step, the peas can taste rather boring.
- Top your field peas with tomatoes, hot peppers, and/or onions, then serve with a side of cornbread; this makes a delicious, warm, flavorful meal. We call these types of dishes Soul Food because they make your belly full and your heart warm. My Mother-In-Law and Father-In-Law makes the best field peas. After years of practicing, I am getting close, but I will never make them quite as good as they do.
How do you freeze fresh field peas?
Because you can't get them in the winter, many people freeze them, saving them for Thanksgiving, Christmas, and Sunday dinners. Follow these steps on how to freeze field peas.
- Wash field peas really well.
- Blanch them by adding them in a pot of boiling water, cover with a lid, and cook for 2 minutes. Remove the peas from the boiling water. Drain well and cool immediately in ice water. Once chilled, drain well from the ice water.
- Store them in air-tight containers, leaving ½-inch headspace. You can also store them in plastic freezer bags, removing as much air as possible. Seal, and freeze up to 6 months.
Why do you add salt to the peas at the end of cooking?
You do not want to add salt to your field peas in the beginning of the cooking process. If you add salt too early, it can make your peas tough, rather than tender. Also, if you are cooking with salt pork, it will salt your peas.
Once your peas are cooked, taste the peas and adjust the seasonings from there. Then you will not have tough, over salted field peas.
Please leave me a comment below if you make these field peas and tell me what you think about it. I would love to hear back, and so would my readers.
Also post a picture of your peas on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
How to Cook Field Peas
Ingredients
- 4 cups fresh or frozen shelled field peas any variety
- 2½ cups chicken stock or vegetable stock
- 1½ ounces salt pork or 2 teaspoons of bacon grease. You can also use a few small pieces of fresh pork belly or fatback that you precooked slowly in a pan until well browned.
- salt and pepper to taste
- Top with fresh chopped tomatoes, hot peppers, and onions. hot peppers, and onions.
Instructions
- Rinse field peas making. Add field peas in a pot and cover with chicken stock or water. Liquid should just barely cover the peas.4 cups fresh or frozen shelled field peas, 2½ cups chicken stock
- Add in your choice of fat seasoning.1½ ounces salt pork
- Bring to a boil over med-high heat. If foam develops, scoop foam out with a spoon.
- Boil for 2 minutes, then reduce heat.
- Cook uncovered at a simmer for 25 to 30 minutes or until peas are perfectly tender, but not overcooked. Add in more liquid if the pot begins to dry out. Taste for seasoning and salt and pepper to taste. Serve by itself or with a side of cornbread.salt and pepper to taste
Notes
- You do not want to add salt to your field peas in the beginning of the cooking process. If you add salt too early, it can make your peas tough, rather than tender. Also, if you are cooking with salt pork, it will salt your peas. Season your peas at the end of cooking for best results.
Cindy Dandrea says
I'm originally from Edenton,N.C. & these peas were a staple in our household. I always looked forward to going to my Grandmas house and looking under that pot lid at. those delicious peas ad a side of fresh cooked cornbread ! AAH!!! THOSE DAYS ! Ordered me up some Carolina Field peas and they are going on the stove as I type this !! Thanks for the recipe !!!!!
brooke abee says
We call these crowder peas in western NC. They are the very best! I have a bushel on the stove now! Top with summer tomatos, shallots and jalapenos!
Sun-Dee Jackson says
Oh man so many hot summer days shelling field peas! I spent most Summers with my grandmother and every holiday with her and field peas and fresh corn were always on the menu that was the only place I'd ever had them she was from North Carolina and had moved to the north deep north of Michigan in the fifties so nobody around us ever had Field peas! my grandmother never taught me how to cook her dishes I've had to try and replicate them on my own and some of them I've gotten pretty darn close but I am 40 years old and to this day have not tried to make field peas after seeing the picture in this recipe that's exactly what my grandmother's look like and I'm going to go to the farmers market today get some and make them with dinner. My daughter and I just got back from Myrtle Beach and a trip to Charleston South Carolina and I made sure to pick up some Carolina gold rice grits cornmeal so tonight I'm going to make hot water cornbread field peas stew beef and rice fresh corn Fried Green Tomatoes and a banana pudding I cannot wait
Mary Templeton says
My husband and I were delayed returning to our beach home after the storm. I had placed my precious frozen Dixie Lee field peas in a CHILL CHEST to travel with us in case our electricity went out for more that 48 hours and everything in our freezer thawed! On our return the field peas stayed quite cold, but were no longer frozen solid. Can I safely refreeze them? I'm hoping you say "Yes!" I placed them back in our freezer immediately upon our arrival back home.
Brian Jones says
This sounds superb, I've never heard of field peas before... Not something we seem to get in Europe, the cooking method sounds superb and is very similar to the way I cook puy lentils with a piece of cured pork in the cooking liquid.
I might have to see if I can order some seeds and have a play next year 🙂
Caroline says
I'm not sure I've had field peas, unless they also go by another name elsewhere which is possible. I do like all kinds of pulses, though, and the Southern way of getting bacon/salted ham flavor in them has such a comfort factor.
Catherine Brown says
I haven't eaten these since I was kid when we lived in Texas. My mom was raised in Alabama and this is exactly how she made them, and always served with skillet cornbread and buttermilk. I'd love to try these again and an hoping I can find some fresh ones!
Michelle says
These field peas look so hearty and delicious. I've never tried them before. Great tips here on how to perfect them!
Julie @ Running in a Skirt says
What a fabulous meal! I love field peas but hadn't made them myself. Thanks for the how-to!
Melissa Harrison says
I was raised near Fayetteville NC and field peas were a staple in our house. That pot of peas of yours looks almost as good as mine. Just kidding.. But seriously, I can't think of a better meal than peas, pan fried cornbread, and a slice of onion..yummmmy. So lucky to be from such a great place.
karrie @ Tasty Ever After says
This brings me back to my school days at UT in Knoxville where I ate field peas all the time. Love your recipe Katie, it goes great with fried chicken! Yummy.
Dorcas says
I love peas, beans and lentils.I was so happy to find this recipe to give field peas a try. They turned out delicious!
Katie says
They are in the same family, but they are smaller, more tender, and taste a little more special…