Dry Field Peas: Like blackeye peas, field peas have an earthy flavor and are ideal for soul food dishes. They are delicious when prepared as a succotash made with corn, okra, and tasso or bacon
Ingredients
1 pound dried field peas
Cold water
1/2 teaspoon salt
1 Tablespoon avocado oil
Instructions
In a colander, rinse the field peas under cold water and put the peas in a 2 quart pot. Add enough water to cover the peas by about 1 inch.
For the traditional soaking method, just put on the lid and walk away for at least 8 hours.
For the quick soak method, bring the water to a boil over medium-high heat and let the peas cook for 2 minutes. Turn off the burner and cover for 2 hours.
When ready to cook, adjust water level to just cover the beans. Stir in the salt and oil.
Bring the peas and water to a boil over medium-high heat. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Adjust salt to taste.
Notes
This recipe is for cooking basic dried field peas. You can always add chopped onions and carrots, spices and herbs to take it to a whole new level. Add these ingredients after you’ve soaked the peas.
