Peas and beans please. Not your ordinary English peas, green beans or even the popular snap peas with their edible pods. These are Southern peas and butter beans, with creamy texture and smooth taste. They are both cooked the same way here.
Southern peas are also called field peas or cowpeas, and if you’re lucky, you can find them fresh off the vines and shelled. Serving up a delicious mouthful perfect with hot cornbread, White Acre Peas are a treat from well below the Mason-Dixon line, to savor on lazy days and hazy nights.
We found ours at the farmer’s market in southern North Carolina, already shelled and waiting for simple cooking. Together with Butter Beans (aka baby limas though they taste nothing like the dried beans of soup fame), we are transported to summertime food heaven. Of course, you can always grow your own!
Fresh Shelled White Acre Peas or Butter Beans
4 Green Onions or Scallions, sliced
Dollop of Coconut Oil (optional)
Salt and Pepper to Taste
Step One: Using half the coconut oil, gently saute the green onion until translucent.
Step Two: Add the peas or beans and stir. Add cold water to just cover. Cook on medium heat uncovered for 20 minutes or so until peas are tender. They should be at a slow simmer. Check every so often to make sure there is enough liquid.
Step Three: When peas are tender and creamy, add salt and pepper to taste. The flavor is delicate so go easy on the salt. Add coconut oil for added richness.
Once you try these , you’ll never think of peas and beans in the same way again.