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"Baby, This Love I Have" Southern Field Peas and Okra

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Big delicious pot of fresh field peas representing a taste of the South but remixed to add a tiny bit of Caribbean flair and quick cook time.

field peas, okra, and tomatoes in a white bowl

Field peas are cooked in a homemade broth and served with Haitian epis seasoning for classic Southern taste brightened with the epis.

MOOD MUSIC

SOUTHERN FIELD PEAS AND OKRA INGREDIENTS

  • Field peas
  • Okra
  • Epis Seasoning - epis is a Haitian seasoning base very similar to sofrito and is used as a flavor base in foods especially soups/stews. 
  • Homemade Chicken Stock
  • Shrimp
  • Bay Leaf
  • Paprika
  • Garlic Cloves
  • Olive Oil
  • Salt
  • Pepper
  • Cherry Tomatoes (optional)

COOKING INSTRUCTIONS

Heat olive in large sauce pan over low heat. Add garlic to infuse the oil with flavor. After 2-3 minutes increase heat to medium and add the peas. Saute 1-2 minutes.

Add the homemade stock plus bay leaf and bring peas to a quick boil then simmer for 20 minutes. Drain the peas.

Place peas in a large bowl. Add spices (paprika, salt, and pepper) plus epis seasoning and mix well. 

Eat the peas as is, or convert to “soul bowls” by topping with charred okra and sautéed or grilled shrimp

field peas, okra, and tomatoes in a white bowl

COOKING CONSIDERATIONS AND TIPS

Use either fresh or frozen field peas. Even using frozen, simply thaw them ahead of time. Dried peas will take much more effort and cook time. Canned peas are okay, just rinse them well before cooking and shorten the cooking time.

Field peas aren’t common in grocery stores. Many farmers’ markets will have them and specialty grocery stores like Whole Foods, Trader Joes, etc. will have them often in the frozen produce section.

The epis seasoning is going to provide a lot of flavor along with the finishing spice mix. Make sure you use a quality paprika. I prefer a smoky paprika which acts as a replacement to the smoked pork that is typically used to cook peas.

This recipe works with all field peas types - black-eyed peas, purple hull peas, crowder peas. Just stay away from English peas lol.

Using the right amount of liquid is essential. Too much dilutes the flavor and too little leaves them dry and crunchy. Use enough water/stock to cover the peas by a little.

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field peas, okra, and tomatoes in a white bowl

Southern Field Peas

Field peas are cooked in a homemade broth and served with Haitian epis seasoning for classic Southern taste brightened with the epis.
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Side Dish
Cuisine: southern
Servings: 8 people
Calories:
Author: Marwin Brown

Ingredients

  • 3 cups fresh shelled field peas any variety
  • ½ lb charred okra
  • 3 cloves garlic diced
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 ½ cups epis seasoning
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ lb shrimp optional
  • ¼ lb cherry tomatoes halved (optional)

Instructions

  • Heat oil in a large saucepan. Add garlic and saute 1-2 minutes.
  • Add peas, sautéing about 30 seconds then add stock and bay leaf. Bring peas to a boil then reduce to a simmer for 15-20 minutes. Drain the peas and place in a large bowl.
  • Add epis and seasoning mix. Mix well.
  • Serve as is as a side.

Notes

Make this a main dish bowl by adding charred okra, grilled shrimp and fresh cherry tomatoes.
The epis seasoning is going to provide a lot of flavor along with the finishing spice mix. Make sure you use a quality paprika. I prefer a smoky paprika which acts as a replacement to the smoked pork that is typically used to cook peas.
This recipe works with all field peas types - black-eyed peas, purple hull peas, crowder peas. Just stay away from English peas lol.
Using the right amount of liquid is essential. Too much dilutes the flavor and too little leaves them dry and crunchy. Use enough water/stock to cover the peas by a little.
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