Looking for a delicious recipe that is easy to make and also a very frugal recipe? Try this field peas recipe that is paired with ham for a delicious and filling meal.
Recently, I picked up a few things from local producers, John’s Farm and Rowdy Stickhorse Wild Acres. Both are family farms here in Oklahoma. I wanted to introduce you to these great local farms and share with you a tasty dish I made with their products.
I created field peas with ham using dried field peas from John’s Farm and ham hocks from Rowdy Stickhorse. Simple, tasty, and great for a cold night or just a really frugal meal that will keep your family happy and full.
What are Field Peas?
Field peas are technically beans and have little in common with the green garden peas we usually think of. Field peas are cowpeas, they are named this because they are traditionally a rotational crop for fields.
The kind of field pea you are likely most familiar with is black-eyed peas. Many eat black-eyed peas on January 1st for good luck. However, all types are easily found in the south and can be enjoyed any time of the year.
Learn more about the history of field peas at The Local Palate.
How to Cook Field Peas and Beans
The field peas from John’s Farm were a combination of organic black-eyes, victors, Chinese reds, and red rippers. With any dried bean or pea, soaking overnight in water is the preferred method to remove make them easier to digest. You could also do the rapid soak method of bringing the peas to a rapid boil for 3 minutes. Remove from heat, cover, and let stand for 1 hour.
Dried peas and beans can cause some to get a little gassy. I add a 2″ x 2″ square of dried kelp to all my beans and peas to help eliminate the “toot”. It doesn’t add any flavor to the dish and is removed before serving. You can pick it up at most large grocery stores or any Asian market. I get mine at Cao Nguyen on Military and NW 26th in Oklahoma City.
Where Can You Buy Field Peas and Ham Hocks?
If you are looking for field peas in Oklahoma be sure to check out John’s Farm. It’s a family-owned farm in Fairview, Oklahoma. They are certified organic, non-GMO project verified, Animal Welfare Approved farm. They offer beef, wheat, flour, seasonings, and beef jerky. They have numerous retail locations around the state. I get their products at the Farmers Market at Scissortail Park.
A good place to find ham hocks in Oklahoma is Rowdy Stickhorse Wild Acres. It’s a certified naturally grown family farm located outside of Covington Oklahoma. They offer beef, pork, lamb, goat, eggs, bird feed, and goat’s milk herbal products like soaps, creams, laundry powder, and more.
- 1 pound dried peas
- 3 cups chicken broth + water to cover peas
- 1 ham bone or 2 ham hocks
- 2 Tablespoon chopped fresh cilantro or 1 Tablespoon dried cilantro
- 1/2 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon cumin
- 2″x 2″ piece of dried kelp, optional
- Garnish: freshly chopped cilantro, optional
- Soak peas overnight.
- Drain peas and place them in a large Dutch oven. Add fresh water to cover them by 2″.
- Add all remaining ingredients
- Bring to a boil. Reduce to simmer, cover, and cook for 1 hour.
- Remove ham bone or ham hocks, kelp, and bay leaf.
- Once the ham has cooled enough to work with, remove the meat and return to the peas.
- Spoon peas into individual serving bowls. Garnish with chopped cilantro if desired and serve.
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Amount Per Serving: Calories: 257Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 1056mgCarbohydrates: 27gFiber: 9gSugar: 11gProtein: 24g
Nutrition information isn’t always accurate.
More Delicious Recipes
For more great recipes and family-related articles, be sure to check out my website, Little Family Adventure.