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Basic cooked field peas
Reviews: 198
Ingredients:
- 3 cups freshly shelled field peas;
- 1 onion, cut in half with a little of the root left attached to hold the pieces together;
- 2 bay leaves;
- 4 short thyme sprigs;
- 2 dried hot chile peppers or 1 teaspoon hot sauce;
- 1 teaspoon kosher salt, plus more to taste;
- 1 ham hock, 1 smoked turkey wing, a 2-inch square of slab bacon, or 3 thick slices of bacon;
- 4 cups chicken stock.
How to make
Basic cooked field peas
Basic cooked field peas
- Rinse the peas thoroughly in several changes of water to remove any bits of hull and stickiness. When the water runs clear, transfer the peas into a large saucepan and add the onion, bay leaves, thyme, chiles, salt, meat, and stock. The peas should be covered by at least 1 inch of liquid, so add cold water if needed. Bring to a boil, skim off the foam, reduce the heat, and simmer gently until the peas are tender, 15 to 45 minutes, depending on their size and freshness. The peas should stay submerged, so add water as needed. Taste a pea and add more salt if needed.
- Remove the pan from the heat, cover, and set the peas aside for at least 30 minutes to give them time to absorb the salt. Discard the onion, bay leaves, thyme sprigs, and chiles. You can pull the meat from the hock or wing and stir it into the peas, if you want to serve it, or discard it. Discard the bacon if you used it.
- Reheat the peas if you are serving them now. Otherwise, let them cool, then cover and refrigerate. Store the peas in their cooking liquid; it keeps them moist and is delicious.
Comments for
Basic cooked field peas
Basic cooked field peas
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