Picture this: a chilly evening, a pot of smoky field peas bubbling away on the stove, and a pan of cornbread waiting on the counter. When it’s cold outside, there is nothing better than a big pot of Field Peas with Ham.
This field peas recipe features ingredients from two local farms. I like to support local farms whenever I can. You develop a relationship with the person who grows your food, you know where your food comes from, and you help support your local community. You can find field peas either fresh or dried in a variety of stores and markets near you.
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Updated on November 8, 2026
Field Peas = Comfort Food
There is something a bit comforting about enjoying a big bowl of Field Peas with Ham with a fresh corn tortilla or slice of buttered cornbread. Maybe that’s because I remember my grandmother cooking dishes like this when I was growing up. She had a huge garden with all kinds of vegetables. Beans and peas were always a part of those early and late season gardens.
During the cooler months, I love making a big pot of beans or field peas. It’s one of those dishes where you can throw everything together and then just let it cook. You can cook a large batch for a crowd or section it out for freezer meals, and you can cook it on the stove top, in a simple crock pot, or in an Instant Pot. The recipe for field peas below is written for the stove top, but you can easily adjust it for a slow cooker or pressure cooker.
Ingredient Notes
- Field peas: I used a combination of organic dried Black-eyes, Victors, Chinese Reds, and Red Rippers. Any field pea works here, including black-eyed peas, crowder peas, or purple hull peas.
- Ham hocks or a ham bone: This is where the smoky flavor comes from. Simmer it with the peas, then shred the meat and stir it back in.
- Chicken broth: Three cups of broth plus water gives the peas a richer pot liquor than water alone.
- Onion and garlic: Half a medium onion and two garlic cloves build the savory base.
- Cumin, bay leaf, and cilantro: Cumin adds warmth, and cilantro brightens the bowl at the end.
- Kombu (optional): A 2 inch square of this dried kelp is my trick for easier digestion. More on that below.
You’ll also want a large Dutch oven or heavy pot for the stove top method.
Related: Black Eyed Peas Salad Recipe
How to Cook Field Peas
Cooking field peas is the same as cooking any fresh or dried bean. Field peas are also called Southern peas or cowpeas; Clemson Cooperative Extension notes that Southern peas, black-eyed peas, and field peas are all names for the same crop.
Fresh Field Peas: No presoak or prep is needed when using fresh field peas or beans. In this recipe, you will skip the presoak needed for dried beans and cook for 1 hour according to the recipe.
Cooking Dried Field Peas: With either peas or beans, it’s recommended to soak them overnight in water. This helps them cook faster and removes some of those indigestible sugars that cause gassiness.
Rapid Soak for Dried Field Peas: If you are in a hurry, you can do a rapid soak by bringing the peas to a rapid boil for 3 minutes. After that, remove them from the heat, cover, and let stand for 1 hour.
Instant Pot: If I’m using my Instant Pot, I skip the presoak or quick soak altogether. Pressure cook unsoaked peas on high for about 15 minutes, then let the pressure release naturally. Love pressure cooking legumes? Try my Instant Pot Split Pea Soup next.
Reduce gassiness from eating peas and beans: Dried peas and beans can cause some to get a little gassy. That’s why it’s recommended to presoak them to remove the indigestible sugars that cause that gassiness. But I have found that adding a 2″ x 2″ square of dried kelp (seaweed) called kombu to all my beans and peas helps eliminate the “toot”. You add it before cooking and then remove it before serving. It also adds a complementary mild flavor to the dish. You can pick it up at most large grocery stores, online, or at any Asian market.
How to Make Field Peas in a Crock Pot
Want to come home to dinner? Here’s how to adapt the recipe for your slow cooker. Good news: you can skip the overnight soak.
- Rinse and sort the dried peas, picking out any small stones or shriveled peas. No soaking needed.
- Add the peas, ham hocks, onion, garlic, cumin, bay leaf, cilantro, and kombu to a 6 quart slow cooker.
- Pour in the chicken broth, then add water until the peas are covered by about an inch.
- Cover and cook on low for 6 to 7 hours, until the peas are tender. Dried peas vary by age and variety, so start checking at the 6 hour mark.
- Remove the ham hocks, kombu, and bay leaf. Shred the ham, stir it back in, and serve.
How to Store and Freeze Field Peas
This recipe makes 8 servings, so leftovers are almost guaranteed. Here’s how to keep them safe, following the USDA’s leftovers guidance:
- Refrigerate: Cool the peas in shallow containers and get them into the fridge within 2 hours of cooking. Eat within 3 to 4 days.
- Freeze: Portion the peas and some of their broth into freezer containers or bags. For best quality, use within 3 to 4 months.
- Reheat: Warm on the stove top or in the microwave until the peas reach 165°F, adding a splash of broth or water if they’ve thickened.
Frequently Asked Questions About Field Peas
What’s the best way to cook field peas?
Low and slow with smoked meat. Simmering the peas with a ham hock, broth, onion, and garlic gives you tender peas and a flavorful pot liquor. On the stove top, soaked dried peas take about 1 hour.
Are field peas and black-eyed peas the same thing?
Black-eyed peas are one type of field pea. Field peas, Southern peas, and cowpeas are umbrella names for a group that also includes crowder peas, purple hull peas, and cream peas. You can use black-eyed peas in this recipe or mix several varieties like I did.
Do I have to soak field peas before cooking?
Fresh field peas don’t need soaking. For dried peas on the stove top, an overnight soak or the 1 hour rapid soak helps them cook faster and makes them easier to digest. If you’re using a slow cooker or an Instant Pot, you can skip the soak.
How long does it take to cook field peas?
It depends on your method. On the stove top, soaked dried peas simmer for about 1 hour. In a slow cooker, unsoaked peas take 6 to 7 hours on low. In an Instant Pot, unsoaked peas need about 15 minutes on high pressure plus a natural release.
What do you use field peas for?
Serve them as a hearty side dish, ladle them over rice, or make them the main event with cornbread. Cooked and cooled peas also work well in salads like my black eyed peas salad.
Can you freeze cooked field peas?
Yes. Freeze them with some of their cooking liquid and use within 3 to 4 months for the best quality.
Serve your field peas with cornbread, corn tortillas, or try something different with my Irish Soda Bread. Need more ideas? See what to eat with black-eyed peas.
If you liked this Field Peas Recipe, you may also like these:
- Chicken Enchilada Casserole (Instant Pot)
- Pressure Cooker Red Beans and Rice
- Crock Pot Ribs and Beans
- Mom’s Potato Salad
- Broccoli Crunch Salad
- 38 BBQ Side Dishes
Field Peas with Ham
Ingredients
- 1 pound dried peas
- 3 cups chicken broth + water to cover peas
- 1 ham bone or 2 ham hocks
- 2 Tablespoon chopped fresh cilantro or 1 Tablespoon dried cilantro
- 1/2 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon cumin
- 2 inch square of dried kelp, optional
- Optional Garnish: freshly chopped cilantro
Instructions
- Soak peas overnight.
- Drain peas and place them in a large Dutch oven. Add fresh water to cover them by 2 inches.
- Add all remaining ingredients
- Bring to a boil. Reduce to simmer, cover, and cook for 1 hour.
- Remove ham bone or ham hocks, kelp, and bay leaf.
- Once ham has cooled enough to work with, remove the meat and return to the peas.
- Spoon peas into individual serving bowls. Garnish with chopped cilantro if desired and serve.
Notes
You can cut cook time when using an Instant Pot and there is no need to pre-soak. Place everything in slow cooker and bring to pressure for 15 minutes and then natural release.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 528mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 12g
This recipe for Field Peas and Ham is a simple and delicious dish. I know you are going to enjoy it. If you want a vegetarian or vegan version, just omit the ham and use vegetable broth.
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A local farmer offers this selection. I agree that it’s a nice change of pace.
That looks good! I’ve never heard of field peas.
That’s what the farm called them. There version is a combination of black eyed peas and a few others. This recipe works great for any dried pea or bean.
Field peas are a variety of pea popular in the southern US. Also sometimes called cow peas. Delicious.
***or Even better, look up sea island red peas. Anson Mills has this heirloom variety. 🙂
This sounds so delish. I almost would take another cold day an let these go low an slow. Well wait ok maybe not a cold day but maybe a cool rainy night. Yep that does sound a lot better.
🙂 I’d take a wet day instead of a cold day too. I don’t know about you, but I’ve had enough cold weather to last me quite a while. This dish is perfect for either a cold or wet day. You can also leave out the ham and use the peas just like beans.
I’d love to hear how he likes it.
Huh, I’ve never heard of a field pea! I like that name. Definitely want to make this!
Around here that’s what they call them. It also refers to black eyed peas and similar peas that can be dried or eaten fresh.
This article makes me hungry for field peas! I love how it emphasizes supporting local farms. It reminds me of my mom making a big pot of beans on cold days. Do you think fresh or dried field peas are better in this recipe?
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