Field Peas
intro
Tender, smoky slow-simmered field peas, a beloved Southern American side packed with earthy flavor, perfect served alongside cornbread and grilled or roasted mains.
Ingredients
Steps
Prep and sort peas
First, spread 4 cups (680g) of shelled fresh field peas across a rimmed baking sheet, pick out any discolored, shriveled peas, tiny pebbles, or leftover pod fragments. Rinse the sorted peas under cold running water in a colander, then set aside to drain for 2 minutes. While peas drain, dice 1 medium yellow onion, 1 celery stalk, chop 4 slices of thick-cut bacon, and mince 3 garlic cloves to prep all ingredients for cooking.
Render bacon fat
Heat a heavy-bottomed 4-quart Dutch oven over medium heat (350°F / 175°C stovetop setting). Add the chopped bacon, and cook for 6-7 minutes, stirring occasionally, until fat is fully rendered and bacon pieces are crisp and deep golden brown. Use a slotted spoon to transfer cooked bacon to a small paper-towel lined plate, leaving all rendered bacon fat in the pot.
Sauté aromatic vegetables
Keep the Dutch oven over medium heat, add diced onion and celery to the reserved bacon fat. Cook for 4 minutes, stirring occasionally, until vegetables soften and turn translucent. Add minced garlic, crushed red pepper flakes, and ½ teaspoon of the measured kosher salt, then cook for 30 seconds more, stirring constantly, until garlic is fragrant but not browned.
Bring peas to simmer
Pour 4 cups (960ml) of low-sodium chicken broth into the pot, stirring to lift any browned fond bits from the bottom of the Dutch oven. Add drained field peas, fresh thyme sprigs, dried bay leaf, and reserved cooked bacon. Bring liquid to a rolling boil over medium-high heat (400°F / 205°C), then immediately turn heat to low (200°F / 95°C) to maintain a gentle, steady simmer. Cover the pot partially with a lid, leaving a 1-inch gap to let excess steam escape.
Cook peas to tenderness
Let the peas simmer for 30-35 minutes, stirring once every 10 minutes to prevent sticking to the pot bottom. Peas are done when they are tender all the way through (no hard, starchy center when bitten into) but still hold their shape, not mushy or split. Remove and discard woody thyme stems and the bay leaf once peas are fully cooked.
Season and rest peas
Stir in the remaining ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 tablespoon (15ml) of apple cider vinegar. Taste and adjust salt if desired, then turn off the heat. Let the peas rest for 5 minutes to allow flavors to meld before serving.
Tips
2.For a vegetarian version, swap bacon for 2 tablespoons (30ml) of olive oil, replace chicken broth with vegetable broth, and add ½ teaspoon smoked paprika to replicate the dish’s signature smoky flavor.
3.Avoid boiling peas at a high rolling heat for the full cook time, as this will split pea skins and turn the dish mushy instead of yielding tender, intact peas in a light savory broth.
OMG these taste exactly like my grandma used to make! I brought them to our church potluck last Sunday and people were asking for the recipe before we even finished the main course. I added a little extra bacon grease because that’s how we do it in my house, and *chef’s kiss*. So good, will be making these all summer long!
Super easy to throw together on Sunday for the week! I portioned these out with some cornbread and baked chicken for my work lunches, and they held up perfectly all 5 days. Not too salty, great texture, didn’t turn mushy even after reheating. Total game changer for my weekly prep rotation.
Wait, I’ve never cooked field peas before! Are these similar to black-eyed peas? I found a bag at my local farmers market and had no clue what to do with them, this recipe popped up and it looks easy enough for a total newbie.
Made these for our backyard cookout this weekend with ribs and coleslaw, absolute home run. Only thing is I simmered them a little too long the first go around and they got mushy, so watch that cook time y’all! Flavor was still 10/10 though.
I swapped the bacon for smoked paprika and a splash of liquid smoke to make this vegan, and it was incredible! Even my meat-eating husband went back for a second helping. Easy, flavorful, will absolutely make again.
My kids loved it! I was worried the peas would be too “adult tasting” for my picky 7 and 9 year old, but they ate every last bite on their plates and asked if we could have it again next week. Served it with skillet cornbread and fried pork chops, perfect easy weeknight dinner.
Super straightforward recipe, no weird hard to find ingredients. I made this after a long day hiking and it came together with minimal effort, tasted so cozy and comforting. Perfect cool weather side dish.
Has anyone made these in a slow cooker? I’m heading to a family reunion next weekend and want to set it and forget it so I don’t have to cook the morning of. Would love to hear if anyone’s tried that method!
Wait, do I need to soak the peas overnight before making this? The recipe says to just rinse them, but I’ve always soaked dried beans before cooking so I’m nervous I’ll mess it up! I tried making unsoaked peas once years ago and they were crunchy in the middle, so I’m hesitant to follow the directions as written.
Added a diced jalapeño and a pinch of cayenne to give these a little kick, and wow that was the best call I made all week. If you like heat, do not sleep on that addition. So much depth of flavor, I’ll be doing that every time I make these from now on.
This is such an affordable side dish! I got a whole bag of field peas for $1.29 at the grocery store, plus I already had the onion and bacon at home, so the whole batch cost me under $3 to make and fed 6 people. Absolute steal for feeding a crowd.
I grew up eating these every Sunday after church, and this recipe is spot on. The only thing I would suggest is adding a teaspoon of sugar to cut the slight bitterness of the peas, that’s how my mom always made them and it balances the flavor perfectly.
So happy this is naturally gluten free! I have celiac and so many Southern side dishes have hidden gluten in the pre-mixed seasonings, but this one is totally safe as written. Tasted amazing, no weird aftertaste from GF swaps needed.
I made this in my tiny dorm kitchen with just a single hot plate and a cheap pot I got from the campus store, and it turned out perfect! No fancy equipment needed, super forgiving even if you don’t measure the seasonings exactly. Saved me from eating instant ramen for the third night in a row lol.
How long do these keep in the fridge? I made a huge batch last night and I don’t want them to go bad before I can eat all the leftovers!
I made these for a small wedding catering gig last weekend as part of the Southern-themed buffet, and guests were coming back for seconds and thirds. Held up great in the chafing dish for 2 full hours, no sogginess, no weird texture change, perfect for bulk cooking. Will be adding this to my regular catering rotation for all my Southern menu events.
Used thick cut applewood smoked bacon in this and oh my word, the smoky sweet flavor was unreal. I was worried regular thin cut bacon wouldn’t have enough flavor, but the applewood was the perfect match for the earthy peas.
First time cooking for my wife’s family Sunday dinner and I was so nervous I’d mess up the whole spread! I made these peas alongside fried chicken and baked mac, and her dad – who is the pickiest Southern cook I’ve ever met – said they were better than his mom’s recipe. Total win, I owe this recipe big time for helping me impress the in-laws!