Field Peas Recipe

Soak and Rinse

Place the dried field peas in a large bowl and cover with 2 cups of cool water. Let soak 1–2 hours to shorten cooking time (optional — you can skip soaking and add 15–30 minutes to cook time). Drain and rinse the peas, discarding the soaking liquid.

Sweat Aromatics

In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering. Add the diced onion, celery, and carrot. Season lightly with a pinch of salt and cook, stirring occasionally, until onion is translucent and vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Brown the Ham

Push the vegetables to the side and add the ham hock (or chopped bacon/ham). Brown the meat for 2–3 minutes per side, stirring the vegetables back in to combine. If using bacon, cook until some fat renders but not crispy.

Build the Stew

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the drained field peas to the pot, then pour in 6 cups of chicken or vegetable stock. Add the bay leaf and thyme sprigs. Bring the pot to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to low, partially cover the pot, and simmer gently until the peas are tender and beginning to break down, 45–75 minutes depending on pea variety and whether they were soaked. Check every 15–20 minutes and stir to prevent sticking; add up to 1–2 cups water or stock if the stew becomes too thick.

Season and Finish

When peas are tender, remove the ham hock and shred any meat from it with two forks; return shredded meat to the pot (or stir in chopped smoked ham). Remove and discard thyme stems and bay leaf. Stir in 1 tablespoon apple cider vinegar, crushed red pepper flakes, chopped parsley, and adjust salt and pepper to taste (start with 1.5 tsp kosher salt and 1 tsp black pepper). Simmer 5 more minutes to integrate flavors.

Adjust Texture (Optional)

For a thicker, creamier texture, use an immersion blender and pulse 1/3–1/2 of the stew to break down some peas, or mash some peas lightly with the back of a spoon. Add water or stock to reach desired consistency.

Serve

Ladle the field peas over cooked rice or alongside cornbread. Garnish with chopped green onions and additional hot sauce as desired.

Prepare cooked rice or warm cornbread according to package or your preferred recipe. Offer hot sauce and chopped green onions at the table so diners can finish their bowls to taste.