Cooked Field Peas

Use this simple cooked field peas recipe as a template, varying the fresh herbs used here or by adding a pinch of ground red pepper, if desired. This dish makes a grand side to corn bread and grilled pork.


6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 5.2 g
Carbohydrate 16.2 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 62 mg
Calcium 20 mg


3 cups fresh, shelled pink-eyed peas (or other field pea variety)
4 cups cold water
2 tablespoons chopped onion
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 fresh thyme sprig
1 small garlic clove, crushed


1. Sort and wash peas; place in a medium saucepan. Add 4 cups cold water and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender; skim surface occasionally, discarding solids. Drain; discard thyme and garlic.

Laura Zapalowski,

Cooking Light

June 2009
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