When cooked properly, Field Peas are full of flavor delicious unique to only themselves. Here are tips on how to cook them perfectly.
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.
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 be bacon drippings, fatback, ham hock, or salted pork… The meat not only develops the flavor but also acts as a thickener to the bean pot. Without this step, the peas can be rather boring.
- Top your field peas with tomatoes, hot peppers, and or onions, and 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.
Field Peas
How to Freeze Field Peas:
Because you can’t get them in the winter, many people freeze them for Thanksgiving, Christmas, and Sunday dinners. Here are the 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 1/2-inch headspace. You can also store them in plastic freezer bags, removing as much air as possible. Seal, and freeze up to 6 months.
If you like this recipe, check out some of these other tasty Southern recipes:
- Easy Southern Banana Pudding
- How to Cook Collard Greens
- Southern Crockpot Green Beans with Bacon
- Southern Sweet Potato Casserole
- French Onion Chicken Noodle Casserole
- Tomato Grits Casserole
- Southern Baked Beans Quintet
- Southern Classic Chicken and Pastry
- Granny Moore’s Dressing
How to Cook Field Peas
Ingredients
- 4 cups fresh shelled field peas any variety
- 2½ cups chicken stock vegetable stock
- One small slice about 1½ ounces of salt pork
- OR 2 teaspoons of bacon grease
- OR you can use a few small pieces of fresh pork belly or fatback that you precooked slowly in a pan until well browned
- Salt and Peper to Taste
- Optional: Top with fresh chopped tomatoes hot peppers, and onions.
Instructions
- Put the peas in a pot and cover with water or stock. Liquid should just barely cover the peas. Add in your fat seasoning.
- Bring to a boil over med-high heat.
- If foam develops, remove foam.
- Boil for 2 minutes, then reduce heat. Cook at a simmer for 25 to 30 minutes or until peas are perfectly tender, but not overcooked.
- Taste for seasoning.
- Serve by itself or with a side of cornbread.
Nutrition
Sherry Hudson says
This is my childhood! My grandmother use to add okra(whole) on top long enough to be tender, but the okra remained in tact. This adds delicious flavor to Dixie Lee Peas! Of course you had to have a side of her very special corn cakes(corn bread). We found them a few days ago , and brought them home and cooked right away!
Thanks for the article, true comfort food!
Katie says
I am not an expert… but I have been told, that once they thaw, you should cook them. I am sorry. I wish I had better news for you. I am glad you made it back safe.
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!
Katie says
Dixie Lee are the easiest to get around here when they are in season… so I assume that is what they were. However, I cannot be sure.Sorry.
Cindy says
Would you by chance know the variety of field peas in your picture?
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.
Evi says
I’ve never had field peas before! This looks very yummy. Could you use black eyed peas instead? Do they taste similar?
Vicky @ Avocdo Pesto says
Need to find these somewhere, not sure I’ve ever seen them or tried them before!
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, and can’t wait to try it with some fried chicken! Yummy.
Katie says
They are in the same family, but they are smaller, more tender, and taste a little more special…
[email protected] says
I love peas, beans and lentils. I was that kid that had no problem finishing up her peas and my siblings’ peas lol I’ve never had field peas, though. They look a little like black-eyed peas. Are they in the same family?
[email protected] says
I love peas, beans and lentils. I was that kid that had no problem finishing up her peas and my siblings’ peas lol I’ve never had field peas, though. They look a little like black-eyed peas. Are they in the same family
Kathryn Doherty says
I love field peas! And you just reminded me that I have some in the freezer that I got at the farmers market a month ago. Yay!