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Conch Peas--what do I do with them?

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Have been presented with some conch peas. They are shelled, pale green, kind of firm. Googled recipes and what turned up was suggestions for dishes using rice, peas and conch, but I did not find anything for a type of peas called conch peas. Any suggestions would be much appreciated.

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  1. You are so lucky - these peas are fragile and very hard to come by. Just shell them and cook in water with salt and either bacon fat or butter for about 20-30 min. until tender.Do check frequently for tenderness because cooking time varies. And serve them up. These are sometimes called lady peas, or white peas and they are just about my favorites. I've not had them in years.

    2 Replies
    1. re: Marcia

      Thanks Marcia! I googled lady peas and turned up recipes that kind of look like the ones I have for black eyed peas, which I have cooked fresh. Time to plan a southern dinner.

      1. re: Coyote

        I hope that you enjoy them, Coyote. A caveat - they are the most delicate of the southern peas - be careful not to overseason. Elizabeth Schneider, in her huge vegetable tome, is very amusing about southern peas. She gives all sorts of particulars about various kinds, and then advises the reader not to believe everything they may read about this vegetable since there are so many variations. And that includes what she has written! She says that "all generalizations are suspect - mine included."

    2. Forgot to say they are best served with cornbread, imo. You might try asking for additional cooking tips on the South board.

      1. I add 1/2 bay leaf, and fresh or powdered garlic to the pot. Serve over brown rice to equal a complete protein.

        Plate up with a thick slice of fresh onion & beef stake type tomato. Any greens you like will compliment it -- a cold salad if it's hot outside but cooked kale, spinach or traditionally collard or mustard greens where served with a sprinkle of pepper vinegar and, of course, corn bread :D