January 31, 2024 1 min read
This is the most traditional of all field pea recipes. So simple and yet by far the tastiest pea dish we've ever made.
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.
Rated 5.0 stars by 1 users
4 Cups
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.
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