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Tender, creamy field peas simmered with smoky bacon and savory aromatics. A classic Southern side dish that's hearty, comforting, and packed with down-home flavor. Perfect alongside cornbread for sopping up the rich 'potlikker'.
Sort and soak the peas. Spread the dried peas on a baking sheet and sort through them, removing any small stones or debris. Rinse the peas thoroughly under cold running water. Place them in a large bowl and cover with at least 2 inches of cool water. Let them soak for at least 8 hours or overnight. After soaking, drain the water and rinse the peas again.
Cook bacon and sauté aromatics. In a large pot or Dutch oven, cook the chopped bacon over medium heat for 5-7 minutes, stirring occasionally, until it is brown and crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Add the chopped onion to the pot and cook for 5-6 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
Combine ingredients and simmer. Add the soaked and drained field peas to the pot. Pour in the chicken broth and 2 cups of fresh water. Stir in the sugar (if using), salt, black pepper, and red pepper flakes. Bring the mixture to a rolling boil over high heat.
Slow cook until tender. Once boiling, reduce the heat to low, cover the pot, and let the peas simmer gently for 75-90 minutes. Stir every 20-30 minutes to prevent sticking. The peas are done when they are tender and creamy. If the liquid (potlikker) reduces too much, add a splash of hot water or broth.
Finish and serve. Once the peas are tender, stir the reserved crispy bacon back into the pot. Taste and adjust seasoning with more salt or pepper if needed. Let the peas rest off the heat for 10 minutes for the flavors to meld. Garnish with fresh parsley and serve hot with a side of cornbread.
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Tender, creamy field peas simmered with smoky bacon and savory aromatics. A classic Southern side dish that's hearty, comforting, and packed with down-home flavor. Perfect alongside cornbread for sopping up the rich 'potlikker'.
This southern recipe takes 105 minutes to prepare and yields 6 servings. At 375.82 calories per serving with 26.32g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner or supper.
Omit the bacon. Sauté the onions and garlic in 2 tablespoons of olive oil or vegan butter. Use vegetable broth instead of chicken broth and add 1/2 teaspoon of smoked paprika for a smoky flavor.
Add one chopped jalapeño along with the onion for a noticeable kick. You can also increase the amount of red pepper flakes to 1/2 teaspoon or more.
Add sliced smoked sausage, such as andouille or kielbasa, to the pot during the last 30 minutes of simmering to turn this side dish into a complete meal.
If using fresh or frozen field peas (no soaking required), reduce the broth/water to about 4 cups total and decrease the simmer time to 30-45 minutes.
Field peas are packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Providing a substantial amount of protein, these peas are great for muscle repair, growth, and overall body function, making them a satisfying and nutritious choice.
Folate (Vitamin B9) is crucial for healthy cell growth and function. It is especially important for red blood cell formation and preventing certain birth defects.
This dish is a good source of important minerals like iron, which is vital for oxygen transport, and magnesium, which supports nerve and muscle function.
Yes, field peas are very healthy. They are an excellent source of dietary fiber, plant-based protein, folate, and essential minerals like iron and magnesium. This recipe includes bacon, which adds fat and sodium, but the dish can be made healthier by using a smoked turkey wing or omitting the meat entirely.
One serving (approximately 1 cup) of this Field Peas recipe contains around 350-380 calories. The exact number can vary based on the thickness of the bacon and the specific ingredients used.
Absolutely! To make it vegetarian, simply omit the bacon and use olive oil for sautéing the aromatics. Use vegetable broth instead of chicken broth, and add a pinch of smoked paprika to replicate the smoky flavor.
They are all types of cowpeas, popular in Southern cuisine. Black-eyed peas are a specific type of field pea known for their pale color and black 'eye'. Crowder peas are named for the way they 'crowd' into their pods and tend to have a richer, heartier flavor. You can use any of these interchangeably in this recipe.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight. Reheat gently on the stovetop over low heat, adding a splash of broth or water if they have thickened too much.
Yes. Sauté the bacon and aromatics using the 'Sauté' function. Add the soaked peas and liquids. Cook on high pressure for 15-20 minutes, followed by a natural pressure release for at least 15 minutes. If using unsoaked peas, increase the pressure cooking time to 25-30 minutes.