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.
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
How to Make It
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.