Freshly picked from their pods, zipper peas have a mild-flavor, are a great source of protein and a classic Southern comfort food. Serve over a heaping mound of rice and top with a pat of butter and you are in business.
By Susan Benton
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 1 rib of celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves minced garlic
- 2 cups fresh washed Southern peas
- (such as zipper creams, black-eyeds,
- or butter beans)
- 2 1?2 cups low-sodium Chicken Stock
- 1 small smoked ham hock
- Kosher salt and freshly ground pepper
- 2 cups cooked rice, salted to taste
- 4 pats unsalted butter
- In a 4-quart saucepan, heat oil over medium-high heat.
- Add onions, celery and carrot and cook, stirring occasionally, until soft and onion is translucent, about 10 minutes.
- Add the peas, stock, and ham hock. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.) Skim foam off top that accumulates and discard.
- Remove ham hock, slice meat from bone, and chop; return meat to pan. Season peas with salt and pepper to taste.
- Serve over rice and top with a pat of butter
Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is 30AEATS.com where she writes about the secrets of Gulf Coast food.