Slow Simmered Field Peas (Serves 6-8)

Steven Satterfield, Miller Union

  • 4 cups fresh shelled field peas (lady peas, pinkeyed peas, blackeyed peas, crowder peas, zipper peas, or a mix)

  • 3 tablespoons extra virgin olive oil

  • ½ cup finely diced (1/8-inch) yellow onion

  • ½ cup finely diced celery

  • ½ cup finely diced fennel bulb

  • Kosher salt

  • Freshly ground black pepper

  • 1 thick slice country ham or 1 small piece of smoked ham hock

  • 1 sprig fresh thyme

Place the peas in a large pot, cover with water, and agitate them gently. Pull them out in small handfuls and check for blemishes or debris. Set the washed peas aside.

In a large saucepan, hear the oil over medium heat. Add the onion, celery, and fennel; season with a little salt and pepper; and saute until translucent, about 5 minutes. Add the ham, peas, and thyme, and then add water to cover by 1 inch. Simmer on low hear until the peas are tender, skimming all the while, 45 to 60 minutes.