Fresh Cream Peas with Greens and Cornbread

Cream peas are a type of field pea.  I have learned since moving here they are a southern delight.  My family always ate Black-eyed peas on New Year’s day, I have since come to realize that it was a good, cheap, source of protein that could be had during winter because they are so abundant in this area.  I have become obsessed with purple hull peas which closely resemble black-eyed peas and, cream peas.  The dish is super simple and truly nourishing and healthful….ish.

*If you don’t have access to fresh peas (beans) then you will want to use canned or soaked and cooked peas for this recipe.

Wine Pairing: Dry Rose or Sauvingnon Blanc.  The drier and more acidic aspects of these wines will cut through the unguent richness of the dish.  I like Cupcake Sauvingon or Dry Rose for an inexpensive daily approach to wine.

cream_peas

 

  • 1 lb. fresh cream peas or hull peas
  • 4 cloves garlic, sliced thin or minced
  • 4 strips of peppered bacon or 3 oz salt pork, sliced or minced
  • 1 quart chicken bone broth or boxed stock
  • 1 bunch kale, curly, lacinato, oak leaf, whatever you love. Collards or mustard would work as well
  • Salt and Pepper
  • 1 bay leaf

Heat a heavy bottomed dutch oven or stock pot over medium heat. Add your pork product.  Cook until the fat is rendered and the pork is starting to get crispy.  Add the garlic and cook briefly until fragrant, 30 seconds to a minute.  Add your beans and stock to the pot.  Add salt and pepper to taste and the bay leaf.  Bring to the boil and cover. Reduce heat to a mild simmer.  Cook for 2ish hours, if the liquid begins to reduce too much, add water 1/2 cup at a time.  After about two hours, you should have a reduced liquid but it should resemble a thicker soup.  Chop your greens and toss them into the mix.  Cover and cook about 20 more minutes.  Taste for salt, always add more pepper.  Done and done.

I will admit now that I have given you this delicious and super easy recipe, I use cornbread mix.  I have really liked the gluten free mix from Bob’s Red Mill.  I always add a can of creamed corn and an extra egg. I also like to brush the cornbread with melted butter when it has about 10 minutes left to cook. Always cook it in a cast iron skillet (if you want optimal flavor).

My favorite way to eat this is to crush up my slice of cornbread into a large bowl and ladle the beans and greens over top.  Maybe add a few dashes of hot sauce, stick your nose in that bowl, and shovel in that deliciousness. Enjoy!

 

 

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