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–+ servings
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.
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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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