Field Peas

1. 1
   prep · ~5 min

   Shell and rinse the peas.

   Shell the field peas if using fresh, discarding any discolored peas or debris. Rinse well under cold water in a colander and set aside.

   TIPFresh field peas cook faster and creamier than dried ones. If using dried peas, soak overnight first.
2. 2
   saute · ~10 min

   Render the bacon and sauté aromatics.

   1.Place chopped bacon in a cold Dutch oven and set over medium heat.

   2.Cook until bacon is crisp and fat is rendered (5-6 min).

   3.Add diced onion and cook until translucent (3-4 min).

   4.Add minced garlic and sauté until fragrant (30 sec).
3. 3
   simmer · ~40 min

   Simmer the field peas until tender.

   1.Add the rinsed field peas and 2 cups water to the pot.

   2.Stir in salt and sugar. Bring to a rolling boil over high heat.

   3.Reduce heat to low, cover with a lid, and simmer gently until peas are tender and creamy (35-40 min).

   4.Stir occasionally and add a splash more water if the pot looks dry.

   TIPDon't rush the simmer — field peas need gentle heat to turn creamy without bursting. The pot liquor should be slightly thickened, not watery.
4. 4
   mix · ~5 min

   Season and finish.

   Remove the lid and check consistency. If too thin, simmer uncovered for 5 more minutes. Stir in freshly ground black pepper. Taste and adjust salt if needed.

5. 5
   serve

   Serve hot with pot liquor.

   Ladle the peas into bowls with a generous spoonful of the pot liquor. Serve with cornbread or sliced fresh tomato on the side.

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