fresh field pea recipes, please

[shelleybean]

I'm growing some White Acre field peas this summer and I'm looking for some interesting ways to cook with them. If you happen to have a good recipe for field peas/lady peas, I'd appreciate you posting them here. Hot, cold, whatever. Thanks!

[caascher2]

Michele..this looks good.
http://www.foodnetwork.com/food/reci...6_4862,00.html
Carol

[caascher2]

Another..Field peas with ham and seasonings, along with onion, celery, garlic, and rice.
INGREDIENTS:

1 pound dried field peas or black-eyed peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1 to 2 ribs celery, thinly sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/4 teaspoon dried leaf oregano
salt and pepper, to taste
hot cooked rice for 6
sliced green onions, for garnish
PREPARATION:

Rinse, pick over, and simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1 to 2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion, if desired.
Serves 6.

[caascher2]

Good site with lots of recipes from Southern Living using field peas.
http://www.southernliving.com/southe...1723-2,00.html

[caascher2]

One last one. This looks the best to me!

Heirloom Tomato-Field Pea Salad

About 2 lb. heirloom tomatoes
2 cups shelled field peas, such as a
mixture of butter beans, Crowder
peas and black-eyed peas,
blanched
Sea salt and freshly ground black
pepper to taste
3 Tbs. torn fresh basil or small whole
leaves
2 Tbs. extra virgin olive oil for
garnish

Garlic Mayonnaise

1 Tbs. cider vinegar
1 Tbs. fresh lemon juice
1 1/4 tsp. sea salt
1 tsp. dry mustard
2 egg yolks
1 1/2 cups vegetable oil
1 clove fresh garlic
3 Tbs. boiling water

1. To make Heirloom Tomato-Field Pea
Salad: Cut tomatoes into 1/2-inch slices and
1/2-inch wedges for variation, and cut or
halve cherry and grape tomatoes. Put all
cut-up tomatoes into a large bowl.

2. Put blanched field peas into lightly salted
water. Drain, and add to tomatoes. Season
with salt and pepper. Add basil, and toss
gently. Drizzle with olive oil, and set aside
for about 10 minutes.

3. Meanwhile, to make Garlic Mayonnaise:
Put vinegar, lemon juice, 1 teaspoon salt
and mustard into a bowl, and whisk until
salt and mustard are dispersed. Add egg
yolks, and beat until smooth. Add oil, drop
by drop at first, and later in a slow, steady
stream, whisking until oil is incorporated
into an emulsion, Chop garlic, and rub it
into a paste with remaining 1/4 teaspoon
salt. Pour boiling water over garlic paste,
stir well and whisk into mayonnaise. Drizzle
about 6 tablespoons Garlic Mayonnaise
over salad, thinning with more hot water
if needed.

[shelleybean]

Thanks! Keep 'em coming!

[coronabarb]

I'm on a 'beans and legumes' recipe list and this just came through. I'm sure there are others in the files, so I'll post as I get time.

Black-Eyed Pea Salad
Source: Light & Tasty magazine
6 Servings

6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped

For the Dressing:
3 Tbls canola oil
1/4 cup red wine vinegar or cider vinegar
1 tsp sugar
1 tsp dried basil
1 tsp chili powder
1 tsp hot pepper sauce
1/2 tsp seasoned salt

In a salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Pour over salad and stir to coat. Cover and refrigerate for at least 2 hours before serving.

[sands4evr]

Field Pea Soup: This recipe is condensed from my restaurant version(you could even reduce it more if you would like, but after you taste it you will wish you doubled it!!
Ingredients:

1 medium onion--small dice
1 rib celery--small dice
2 Pablano peppers--fire roasted(stemmed/seeded) & diced
1/2# pancetta or bacon--chopped then rendered(reserve drippings and meat seperately)
1 bulb Roasted garlic
1/4 c. worchestersire
1/2 c. smoked Tomato broth or tomato juice
1 bay leaf, 5 sprigs thyme and 5 black peppercorns tied
together in cheese cloth
1 1/2 gallons water
2 lbs. fresh field peas of your liking!!
1 oz. texas pete tabasco peppers, pureed(the little green ones soaking in vinegar)

Process:
On medium heat sweat onions in bacon drippings until translucent. Add Pablanos and celery, cook for about 2 minutes. Add roasted garlic and bacon(pancetta). Stir in worchestersire and tomato broth, let come to simmer and reduce by half. Add herb bundle and water. Bring to a simer and add peas. Cook until liquid reduces by half or to desired texture is achieved on peas. (Note!!!: when cooking legumes, do not salt right away because the skin will shrink and burst more quickly resulting in mush. Add salt 1/2 way through cooking process) Add pepper puree and Salt & pepper to taste. Simmer 15 minutes more.
Enjoy! Goes great with Jalapeno corn bread.

sands4evr

[coronabarb]

Italian Pesto Minestrone

Minestrone:
2 cups coarsely chopped cauliflower
1 1/2 cups chopped zucchini
6 cups of broth
1 16 oz can diced tomatoes,drained
1 cup uncooked elbow macaroni or small pasta shells
3 cup kidney beans or black-eyed peas, drained and rinsed
1 cup sliced carrot
1 cup chopped onion
1 lb fresh baby spinach, cleaned. torn to bite sized pieces

Pesto:
2 tbsps. olive oil
2 garlic cloves
1 cup fresh, loosely packed basil leaves
1 tbsp. water

Minestrone:
In a 5 to 6 quart saucepan, bring 1/2 cup water to boil and add tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Add fresh spinach and heat through to wilt.

Pesto: Put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto.

[shelleybean]

These look good! Thanks!

[shelleybean]

I planted my lady peas today. I'm really looking forward to these!

[shelleybean]

I made my first lady pea recipe yesterday. It was a lady pea and tomato salad with goat cheese and it was great! I still have more to pick. Thanks for all your suggestions. I'll be trying more of them. I will be sure to plant even more lady peas next summer! They are so, so easy to grow, and pretty quick to harvest, too!