Traditional Southern Conch Peas

This is the most traditional of all field pea recipes. So simple and yet by far the tastiest pea dish we've ever made. 

CAROLINA CONCH PEA

The Conch Pea is one of more than 50 varieties of cowpea, or field pea identified in the Southern US. The first cowpeas were brought to this country in the 1600s by enslaved people from West Africa and quickly became a staple of the South. The Conch Pea, one of many variety often called "lady peas" first appeared in the late 19th century in the St. John’s River region of north Florida, likely having arrived from the West Indies. This cream pea is similar to varieties such as "lady peas", a white pea with a pale eye. Cooked, conch peas are noted for their creamy texture and delicate flavor, making them popular among Southern cooks. They are ideal for soups and stews, adding just the right amount of flavor without overpowering other ingredients.

TRADITIONAL SOUTHERN CONCH PEAS

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Servings

4 Cups

Ingredients

• 1 Cups Carolina Conch Peas 
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• 1/4 pound smoked ham or  Turkey
• 1 Medium Onion Diced
• 2 Cloves Garlic Minced
• 1 Teaspoon Fresh Thyme

• 1 Teaspoon Diced Fresh Parsley

• 1 Seeded and Stemmed Jalapeno or Serano Chili Diced (optional)
• 3-4 Cups Water
• Fresh Ground Pepper

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Directions

1. Rinse, pick through and soak the peas in cold water overnight or quick soak them with boiling water for 1 hour. Put the peas in a thick bottom pot with 2 cups water, 1 teaspoon salt and the meat and cook for 1 hour. Sauté the onions and herbs in butter until soft. Add them to the pot with the remaining ingredients and 3 cups water. Bring to a boil then simmer for 30 minutes or until the peas are soft. Taste and season with pepper. 

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.