Field Peas

So we are at it again with the side dishes. We promise you will love this as a side or even the 'main event' with some rice. In any event, it will not disappoint. Humble and elegant like all the great food of the world. This recipe will bring your biggest foodie friend to their knees.

While it seems like many steps and ingredients, this recipe couldn’t be easier. Once you've tried it once, you'll realize the subtle variations are limitless. For instance, if you can’t find Cowpeas, use Black Eyed Peas. As for the other ingredient substitutions, we've even substituted beer for the sherry for a tail-gate.

We know the Pollo is sad because you're cooking something else, but trust us, she'll get over it once she cozies up next to this little wonder.


Instructions

Ingredients:


  • 1 lb bag (2 1/2 cups) of dried field peas (cowpeas)
  • 2 quarts water
  • 1/2 cup packed brown sugar
  • 1 large ham bone(ask you butcher) or 3/4 cup diced ham
  • 1 large onion diced
  • 2 cloves garlic grated
  • 1 teaspoon grated ginger
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon mexican oregano
  • 1/2 cup dry white wine or sherry
  • salt and pepper to taste
  • 2 tablespoons honey or maple syrup

Hardware:

  • 3-4 Quart Enammeled or Cast Iron Pot or Casserole
  • Large Sauce Pan
  • Oven

    Holy Cowpeas

  1. Step 1

    Sort your bag of Cowpeas to make sure that it is free of rocks and such. You should have about 2 1/2 cups.

  2. Step 2

    Put the sorted cowpeas in the sauce pan with the 2 Quarts water. Bring to a boil over High heat. Once you have a nice boil, cover it up and reduce the heat to Low.

  3. Step 3

    Simmer for 30 minutes or until tender. Drain off the water but reserve the water.

  4. Step 4

    Preheat your oven to 350 degrees.

  5. Step 5

    Combine the remaining ingredients exept for the Honey into your enamel Pot or casserole. Add 2 1/2 cups of your reserved cooking water(you may substitute chicken stock) . Stir until well incorporated.

  6. Step 6

    Cover and Bake for 1 1/2 hours.

  7. Step 7

    Remove from Oven, stir the pot, then drizzle your honey or maple syrup.

  8. Step 8

    Bake uncovered for 45 minutes

  9. Step 9

    Dig in while its hot!

  10. Tips
    • If you pre-soak your cowpeas, reduce the initial cooking time slightly.
    • If you lack a nice enanamel pot...run down to the flea market and pick up a cast-iron one at a reasonable price. Nothing cooks peas like cast-iron.
    • Cowpeas are known in the South as Field Peas or little red field peas. Depending on where you shop or who you talk to you will get a different story.