Fresh Pink Lady Peas
I just shelled a bunch of these this morning and now I'm wondering what to do with them. Do I boil them and for how long? any ideas would be helpful! Unfortunately, i'm mostly familiar to the peas i get from a can or in the frozen food section.
As far as I know these are like any other field pea. What I do is get some salt pork, or in a pinch bacon. Put that and the peas in a pot and cover with water. Bring to a boil, and then turn it down to a fast simmer - not too much or they start losing their skins. As far as how long - that depends on how many you have. Usually it takes me about 40 minutes or sometimes a bit more, to get them to the tenderness that I like. But I do like them tender, not mushy. You should probably start checking at 20 min. just to see, and then go from there. If the water level gets low just add a bit more, but not too much. You don't really want to drain them. They make a very flavorful juice.
I am so jealous! I love fresh field peas of any kind.
I'm guessing these really are a lady pea and not pink eyes. (Lady peas are much more tender and creamy.)
I saute a bit of Vidalia onion or shallots in just a dab of bacon grease (too much bacon flavor overwhelms the peas). Then, add the peas and enough chicken stock (preferably homemade) to not quite cover them. Simmer gently. Start checking at 20-30 minutes. Depending on size/age they might take longer. Don't drain! Sop up the good juice with some cornbread!
hey, thanks everybody for the delicious ideas.
i love bacon (who doesn't?), so i'll likely pair the peas with that, incorporating the recipes you guys gave me.
onrushpam, i got these peas in my bi-weekly produce basket and it only said "pink lady peas" (nothing about "pink eyes"); these are totally new to me but that's the fun part of getting my basket--being surprised by what i find in there and then asking chowhounders for help!
I cook mine with butter rather than bacon, salt pork, etc. To me but suits their delicate flavor better than pork.
I picked up some at Easy Way and am cooking them now with butter, white pepper, and salt. Plus this time I added a clove of garlic (split) and big hunk of onion (ala the Hazen tomato sauce) which I'll remove when they're done.
Gonna have them tomorrow night with some okra, fresh corn, sliced tomatoes, cuckes and onions in "vinaigrette," sliced cantelope, and corn light bread.