Southern White Acre Peas, a humble variety of cowpeas, evoke memories of warm summer days and bountiful farmers’ markets teeming with fresh produce. Originally used as livestock feed, these unassuming legumes have gracefully ascended the ranks to become a cherished delicacy in Southern cuisine. Let’s explore the appeal of these wholesome peas, heralding the arrival of summer and the abundance of flavors that accompany it.
Every year, I eagerly anticipate the arrival of the first fresh peas and can hardly wait to bring them home to prepare my favorite summer meal. Picture this: luscious white acre peas, paired with slices of ripe summer tomatoes and sweet silver queen corn, accompanied by either homemade cornbread or golden-hued hoe cakes. It’s a delightful feast that captures the essence of Southern cooking at its finest.
Embracing Southern Pea Variety
This recipe is versatile and can be adapted for various Southern peas, such as Field Peas, Black-Eyed Peas, Zipper Peas, and Purple Hull Peas. The choice is yours, and I sincerely hope you thoroughly enjoy the culinary journey!
Sharon’s Tips for Perfect Peas
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Freezing White Acre Peas: White acre peas freeze exceptionally well. When they are in season, I highly recommend purchasing an ample supply and freezing them. To prepare the peas for freezing, blanch them by briefly boiling them for 90 seconds and then immediately transferring them to an ice-water bath. Once drained and cooled, simply store them in freezer-friendly bags, and they will keep well for several months.
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Ham Hock vs. Salt Pork: Should you desire an alternative to pork products, Goya offers a convenient dry ham flavored concentrate that can be used as a substitute.
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Cooking and Skimming: While the peas simmer, you may notice a foamy substance forming on the surface. Feel free to remove it with a spoon or, if you prefer, stir it in. Rest assured, it will eventually dissolve into the cooking liquid without affecting the taste.
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Salt Pork Preparation: If you opt for salt pork instead of a ham hock, thinly slice the salt pork and pan-fry it alongside the onions. This step can be conveniently done simultaneously.
Southern Fresh White Acre Peas Recipe
- Serves: 4
Ingredients:
- 3 cups shelled white acre peas (fresh)
- 3 cups water
- 1 smoked ham hock (or substitute 1/4 pound salt pork or leftover ham)
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon bacon grease (or substitute olive oil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Optional: fresh parsley, chopped for garnish
Directions:
- Heat the bacon grease or olive oil in a medium-size saucepan over medium-low heat. Once hot, add the onion and sauté for six to seven minutes, until tender and translucent. Add the minced garlic and continue sautéing for another minute, taking care not to burn the garlic.
- Incorporate the ham hock, peas, water, kosher salt, and ground black pepper. Adjust water levels if needed to ensure the peas are submerged by at least an inch. Increase the heat, bringing the peas to a boil. Then, reduce the heat to low and let them simmer for approximately 20-25 minutes.
- Sample a few peas to ensure they are properly seasoned and cooked to your liking. If necessary, let them continue cooking for a few more minutes. Remember, the fresher and smaller the peas, the less time they will require to cook.
- For an appealing finishing touch, garnish your dish with fresh parsley before serving. Enjoy your flavorful creation immediately!
That’s it! Now you have the secret to savoring the charm of Southern white acre peas. For more delectable recipes and culinary inspiration, visit Grits and Pinecones, the delightful blog behind this recipe.
Remember, the magic of Southern cuisine lies in its simplicity and the love put into each dish. Keep exploring the flavors that define this uniquely rich culinary heritage. Subscribe to the Tallahassee Democrat at the top of the page, and never miss a captivating story or mouthwatering recipe again.
Enjoy the taste of summer and the Southern charms of fresh white acre peas!
