How to prepare Fresh Black Eyed Peas or Field Peas
1 1/2 pounds of unshelled fresh black eyed or field peas, about 3 cups shelled 1/4 pound of salt pork 1 teaspoon of salt
To clean: Southern peas such as black eyed peas(cowpeas) and field peas such as brown and cream chowder peas need only to be shelled and rinsed in cold water before cooking. (Dried peas should be soaked for a few hours to overnight)
To simmer: Combine peas, salt pork, and water to cover in a Dutch oven; bring to a boil. reduce heat; cover and simmer 1 hour and 15 minutes or until peas are tender. Yield: 6 servings
Other cooking methods: Poele; steam
Serving Suggestions: Cooked Southern peas, fresh or dried, may be served with any of the following: Basil VInegar, Chive Vinegar, Fresh Tomato Sauce, Hot Pepper Sauce, or Mason Country Relish.
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