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.