fresh peas

Field peas are a true old-fashioned Southern delicacy, and my recipe for Southern Field Peas with its full-flavored earthy goodness is as simple as it is tasty. 

Southern Field Peas Recipe

fresh shelled field peas (with

water

pork

(minced onion)

garlic (minced)

bacon grease (can substitute olive oil)

salt

black pepper

Optional (fresh parsley chopped for garnish)

Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about six minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn&#039;t burn.

Add the ham hock, the peas, water, kosher salt, and pepper. Add more water, if necessary, to cover the peas by at least an inch and turn the heat up until the liquid comes to a boil.

Reduce the heat to low and let the mixture simmer uncovered for about 20 minutes. At about 15 minutes, taste a few to check for seasoning and to see if they are done.

If not, continue cooking for a few more minutes. The fresher the peas are, and the smaller they are, the less time they will need to cook.

Garnish with fresh parsley if desired and serve immediately!

Knowing how to cook Southern-style peas will make you a true meat &amp; 3 maven!

Instant Pot Southern-style peas 

peas (fresh

onion

TB extra virgin olive oil

hickory smoked bacon,

chicken broth

bouillon cube (optional but adds more richness)

salt & pepper

Set Instant Pot on saute.

Heat EVOO in the pot along with bacon...

Heat EVOO in the pot along with bacon pieces.

When bacon begins to brown, add the onion.

Cook until onion begins to caramelize.

Add chicken broth and bouillon cube).

Fill water to make liquid just above peas.

Pressure cook on high for 30 minutes.

When pressure cooking stops, allow slow release.

Leave peas in IP until time to serve.

Celebrate peas being in season with this classic combination. This quick and easy pasta dish takes less than 20 minutes to make

Pea & ham pasta

conchiglione pasta

podded peas

olive oil

red onion, finely chopped

cooked ham

milliliters double cream

½ lemon, juiced

parmesan, grated,

Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.

Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.

Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Pea risotto

butter

onion, finely chopped

frozen or cooked fresh peas

vegetable stock

risotto rice

white wine

parmesan, or vegetarian alternative, grated

good handfuls pea shoots

olive oil, to drizzle (optional)

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Traditionally made in the spring with fresh peas, you can enjoy this easy to make vegetarian pasta dish throughout the year using frozen or canned peas. It calls for just 4 ingredients and is a great way to get the kids to eat more veg!

Italian Pasta with Peas (pasta e piselli).

oz tagliatelle

1.3 lbs fresh peas (or frozen)

shallots (or 1 onion (peeled and finely chopped))

vegetable broth (more may be needed)

extra virgin olive oil.

parsely

(for

black pepper. (to taste)

Parmigiano Reggiano

Shell peas if they are fresh, peel and finely chop the shallots or onions and wash and chop the fresh herbs.

Prepare ingredients

Sauté the shallot or onion in olive oil until they start to soften. Then add the peas. Let them cook a little with the onion and olive oil.

Add the vegetable broth and simmer until peas are cooked. Fresh peas will take longer, 10-20 minutes. Add salt and pepper to taste.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh or homemade egg pasta ribbons take only a 4-6 minutes to cook.

Drain the pasta and add it to the pan with the peas. If the pan is too small, pour the peas into a bowl and then add the pasta and mix. Non vegans can add a knob of butter and mix it into the pasta with peas.

Serve immediately sprinkled with fresh parsley or another herb.

Cook the peas.

Southern Pink Lady Peas are a true Southern delicacy and delicious when served with a slice of cornbread or hoecakes and a few slices of fresh summer tomatoes.

Southern Pink Lady Peas

pink lady peas

ham pork

onions (finely chopped)

bacon grease

Add bacon grease to a large saucepan over medium heat. Once the grease is hot, add the onions, reduce the heat to low and sauté for about six to seven minutes. Add the garlic and sauté for another minute.

Add the peas, whatever pork product you are using, and about three cups water and bring to a boil. You want the water to cover the peas by about an inch.

Skim off any foam that develops. Reduce the heat to low and simmer for about 20 minutes. It may take a little more or a little less time, depending on what kind of peas you are cooking. Stir occasionally.

Start tasting them to see if they are done about 15 minutes into the cooking process and keep tasting one or two peas every few minutes until they are tender. You don’t want to overcook them, or they will be mushy.

Add salt and pepper and serve. Enjoy!

Another substitute for the pork is Turkey wings! I cut mine into sections and browned them in a skillet before adding.
I'm so glad I found your recipe and its advice not to overcook the peas, because that's what I was about to do!
They were just done, though, and turned out so delicious.

Dear Sharon,
What a Southern home run to find you online🥳🎊🥳!
The recipe is fabulous and I love your storage advice Re blanching because I hit the mother lode for peas at Jaemor Farms near Atlanta.  Your Hopping’ Johns tips are on my ‘to try’ list as are many other recipes.
Be well and thanks so much 🌻

I love beans of all kinds.  My local grocer has last peas on and off.  These are my new favorite and this recipe cooks them up perfectly.  Thank you!

There are two additional peas that my mother prepared when I was growing up, and they are:  White Acres and Lady Fingers. They are both smaller peas but very tasty.  The Lady Fingers were special to serve when relatives came from New York and other points north during the hot summer months back in the 50s, 60s, 70s, etc.

This lighter version of potato salad contains a few more greens and a lighter dressing that brings out all the different flavors.

Potato Salad

thyme

basil

parsley

neutral oil

cucumber

mint leaves

yogurt

500 g small potatoes

arugula

peas

block halloumi (200 g)

tbsp parmesan

Make the herbal oil by blending the thyme, basil, and parsley with the oil.

Herbal oil

Grate the cucumber and use a clean kitchen towel to wring out excess liquid.

Chop the mint leaves and mix with the shredded cucumber and the yogurt.

Finish the dressing by seasoning with a little salt.

Summer dressing

Boil the potatoes until tender and leave to cool.

Rinse the arugula and shell the fresh peas.

Cut the halloumi into 1-inch squares and fry them in a pan until golden brown and crispy.

Once the potatoes have cooled, cut them into bite-sized pieces and toss in the herbal oil along with the arugula and peas.

Plate the salad with crispy halloumi and summer dressing. Grate a few large pieces of parmesan on top and enjoy!

Salad

Top 7 fresh peas recipes from across the web

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Top Tags

Southern Field Peas Recipe

Instant Pot Southern-style peas

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Top 7 fresh peas recipes from across the web

The most viewed fresh peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Field Peas Recipe

Instant Pot Southern-style peas

Pea & ham pasta

Pea risotto

Italian Pasta with Peas (pasta e pi...

Southern Pink Lady Peas

Potato Salad

The most viewed fresh peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine