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.
But because you can’t get them in the winter, many people freeze them for Thanksgiving, Christmas, and Sunday dinners. There is an art form in cooking our southern field peas.
Tips on how to make 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.
If you like this recipe, check out: Easy Southern Banana Pudding, Southern Baked Beans Quintet, and Granny Moore’s Dressing.
Field Peas
How to Cook Field Peas
Ingredients
- 4 cups fresh shelled field peas any variety
- 2½ cups water you can substitute chicken stock or 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
Katie says
September 18, 2018 at 1:26 pmI 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
September 17, 2018 at 11:32 pmMy 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
June 26, 2018 at 7:08 amThis 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
June 25, 2018 at 9:32 pmI’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
June 25, 2018 at 7:25 pmI 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
June 25, 2018 at 7:15 pmThese 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
June 25, 2018 at 3:27 pmWhat a fabulous meal! I love field peas but hadn’t made them myself. Thanks for the how-to!
Katie says
January 23, 2018 at 11:46 amDixie 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
January 23, 2018 at 4:07 amWould you by chance know the variety of field peas in your picture?
Melissa Harrison says
December 7, 2016 at 2:41 amI 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
November 4, 2015 at 10:40 pmI’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
October 19, 2015 at 2:32 pmNeed to find these somewhere, not sure I’ve ever seen them or tried them before!
karrie @ Tasty Ever After says
August 3, 2015 at 1:13 amThis 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
August 2, 2015 at 10:07 pmThey are in the same family, but they are smaller, more tender, and taste a little more special…
[email protected] says
August 2, 2015 at 7:32 pmI 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
August 2, 2015 at 7:31 pmI 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
August 2, 2015 at 1:19 pmI 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!