How To Prepare Fresh Black-Eyed Or Field Peas

Oxmoor House
6 servings


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1 1/2 pounds unshelled fresh black-eyed or field peas (about 3 cups shelled)
1/4 pound salt pork
1 teaspoon salt


To Clean: Southern peas such as black-eyed peas (cowpeas) and field peas such as brown and cream crowder peas need only to be shelled and rinsed in cold water before cooking. (Dried peas should be soaked before cooking using the same procedure as for dried beans on page 15.)

To Simmer: Combine peas, salt pork, salt, and water to cover in a Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour and 15 minutes or until peas are tender.

Other Cooking Methods: Poêle; steam.

Serving Suggestions: Cooked Southern peas, fresh or dried, may be served with any of the following: Basil Vinegar, Chive Vinegar, Fresh Tomato Sauce, Hot Pepper Sauce, or Mason County Relish.

Created date

February 2010