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Started By
Message
Field Peas are underrated
Posted on 2/8/24 at 9:59 am
Posted on 2/8/24 at 9:59 am
Of all the peas in this family, black-eyed peas seem to be the most popular. Maybe because they are the easiest to come by? I personally prefer purple hull over them, but field peas? Field peas are significantly better than either. The flavor is better and the smaller size makes the texture more pleasing to eat. I only had eaten canned field peas, which are great, until I recently discovered that Camellia sells dried field peas. Just follow the recipe on the back ( I leave out the italian herbs it suggests adding), and WOW. They are incredible. The dried ones take about 1.5 to 2 hours to cook, but it's worth the wait if you have the time.
What's everyone else's thoughts on field peas? Any unique ways to cook them?
What's everyone else's thoughts on field peas? Any unique ways to cook them?
This post was edited on 2/8/24 at 3:40 pm
15
Posted on 2/8/24 at 10:09 am to SUB
Also underrated,
Baby Bok Choi
Green Onions
Fresh Ginger
Baby Bok Choi
Green Onions
Fresh Ginger
Posted on 2/8/24 at 10:11 am to SUB
quote:
personally prefer purple hull over them,
Nothing beats home grown purple hull peas for me. I spent a significant portion of my childhood shelling them for freezing.
Posted on 2/8/24 at 10:11 am to SUB
One of my favorites. I like the (Trappeys I think) canned ones with the snap beans mixed in. Will have to check out the fresh version
Posted on 2/8/24 at 10:13 am to SUB
I love them and all peas (they are actually not peas, but beans). The Crowder is my personal favorite.
Those aren't fresh though. They are dried peas.
quote:.
I recently discovered that Camellia sells fresh field peas.
Those aren't fresh though. They are dried peas.
Posted on 2/8/24 at 10:14 am to KosmoCramer
Green onions are far from underrated. Maybe in Ohio, but not in the south.
Posted on 2/8/24 at 10:18 am to SUB
quote:
What's everyone else's thoughts on field peas?
You are correct. Very underrated.
I grew up eating them like red beans served over rice. I still cook that occasionally and use a small roux.
I remember seeing it In Jambalaya at times as well. I’ve never added it, but recall it wasn’t bad.
Posted on 2/8/24 at 10:19 am to Tangineck
quote:
Nothing beats home grown purple hull peas for me. I spent a significant portion of my childhood shelling them for freezing.
My mom had me do the same thing a couple times a year.
quote:
Those aren't fresh though. They are dried peas.
True. Updated the OP
quote:
The Crowder is my personal favorite.
Oh shite, I forgot about crowder peas. I haven't had those since I was a kid, and loved them too. Those are also a little harder to come by, especially in TX.
Posted on 2/8/24 at 10:21 am to haricot rouge
quote:
I grew up eating them like red beans served over rice.
Field peas are excellent over rice. The stock / broth from them is delicious!
Posted on 2/8/24 at 10:26 am to SUB
I eat them all the time. If using a can, I get the Margaret Holmes and add some smoked sausage and seasoning blend.
Posted on 2/8/24 at 10:41 am to SUB
Can usually find them at HEB.
Posted on 2/8/24 at 10:46 am to offshoreangler
We love the zipper cream peas also called lady cream peas I think. We bought a good many packs for the freezer at the farmers’ market. So good.
Posted on 2/8/24 at 10:49 am to Gris Gris
quote:
zipper cream pea
Goat pea imo. But I'll tear them all up
Posted on 2/8/24 at 10:56 am to SUB
quote:
Field Peas are underrated
I need to see the ratings before I can comment
Posted on 2/8/24 at 11:36 am to SUB
quote:My father grew the crap out of them.
What's everyone else's thoughts on field peas?
quote:Not sure how unique, but my mother's always had tomato paste and or sauce added after the onions were wilted. Best peas I have ever had.
Any unique ways to cook them?
Posted on 2/8/24 at 11:38 am to SUB
quote:
Any unique ways to cook them?
i love field peas...like you, i've never added the italian herb blend or herbs de provence that are suggested on the camellia bag...but i have added fresh rosemary and i think it really enhances the flavor...
Posted on 2/8/24 at 11:59 am to SUB
Cornbread smothered with zipper creams is damn near perfection
Posted on 2/8/24 at 12:24 pm to SUB
A lady neighbor of mine, originally from S.W. La. cooks them down with the trinity and some meat-----ham or smoke sausage and also adds whole fresh pods of small okra to the dish near the end. I grow the okra and give her a good bit of it every summer.
She gave me some to try once and now cook it a few times during the summer since I find the combination to be very good.
She gave me some to try once and now cook it a few times during the summer since I find the combination to be very good.
Posted on 2/8/24 at 9:29 pm to gumbo2176
They are not underrated at my house. We put up a good bit of them each year and they are always good, especially with fried cornbread, onions, and tomatoes.
Posted on 2/8/24 at 9:32 pm to SUB
Cook them all the time. Had some last night actually.
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