ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

How To Prepare Fresh Black-Eyed Or Field Peas

Yield 6 servings

Ingredients

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

How to Make It

  1. 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 )

  2. 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.

  3. Other Cooking Methods: Poêle; steam.

  4. 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.

Oxmoor House Homestyle Recipes