How Long To Cook White Acre Peas

Southern White Acre Peas, a variety of cowpeas, brings to listen warm summer days and farmers' markets alluvion with fresh vegetables. Originally used as food for livestock, these lowly legumes have risen to become a much-heralded function of Southern cuisine. They are now considered a delicacy in our part of the world.

Every year, I eagerly expect the start fresh peas of the season and can't look to get home and prepare them. My favorite summertime meal is fresh white acre peas, sliced ripe summertime tomatoes, and silverish queen corn, with either a side of homemade cornbread or hoe cakes!

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This recipe can be used for any blazon of Southern peas, including Field Peas, Black-Eyed Peas, Zipper Peas, and Purple Hull Peas and I hope you lot savor information technology!

Sharon's tips:

• White acre peas freeze well, and when they become bachelor, I usually attempt to buy at least a gallon and freeze them. However, they do need to be blanched, which stops the action of naturally occurring enzymes that assistance them ripen. To blanch peas, you simply add them to boiling water, cook for 90 seconds, and immediately plunge them into an ice-h2o bath to stop the cooking process. Once the peas take drained and cooled, they tin can be stored in the freezer in plastic bags for several months.
• You lot can substitute a packet of dry ham flavored concentrate made past Goya for the pork products if you like.
• As the peas cook, they will develop a foamy substance on the height. You can skim this off with a spoon or leave it and stir information technology in. Information technology will somewhen disappear into the cooking liquid and will non touch on the gustation.
• If you are substituting salt pork for the ham hock, you will demand to piece it into thin pieces and pan-fry it offset. You lot tin can practice this at the same time y'all cook the onions.

Southern Fresh White Acre Peas Recipe

Serves 4

Ingredients:

three cups shelled white acre peas (fresh)

3 cups water

i smoked ham hock (y'all can substitute i/4 pound salt pork or 1/4 lb leftover ham)

1/2 cup minced onion

2 cloves garlic, minced

1 tablespoon bacon grease (you tin can substitute olive oil)

one/two teaspoon kosher salt

1/iv teaspoon ground blackness pepper

Optional, fresh parsley chopped for garnish

Directions:

Add the bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add together the onion and saute for six to seven minutes or until the onion is tender and translucent. Add the garlic and saute for another minute. Watch the garlic carefully to brand sure it doesn't burn.

Add the ham hock, peas, water, kosher salt, and pepper. Add more h2o if necessary to cover the peas by at least an inch and turn the heat upwardly until the peas come to a eddy. Reduce the heat to low and allow the peas simmer for virtually 20-25 minutes.

Gustation a few to check for seasoning and to come across if they are washed. If not, continue cooking for a few more minutes. The fresher the peas are, and the smaller they are, the less time they will need to cook.

Garnish with fresh parsley if desired and serve immediately!

Sharon Rigsby is the blogger backside Grits and Pinecones, a cooking, and hospitality web log. Check out her recipes at www.gritsandpinecones.com.

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Source: https://www.tallahassee.com/story/life/food/2021/06/16/fresh-white-acre-peas-recipe-tradition-south/7701024002/

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