Growing up, my grandma called them “field peas,” which is another common name for crowder peas. While she didn’t make them as often as she did red or white beans, I always enjoyed their meaty texture and mildly spicy flavor. Most Cajuns slow cook crowder peas with a ham hock, and I’ve done the same with this recipe. However, I’ve also added a few other ingredients to my Slow Cooked Crowder Peas that add a depth of flavor that I know you’ll enjoy. Preferably with a beer in hand.
What are Crowder Peas?
Crowder peas are actually part of the “cowpea” species of beans and are commonly referred to as field – or southern – peas. Ironically, these “peas” are actually beans that originated in Africa and were brought to the Americas in the 1600s. Click here to read an interesting NY Times article about the “good luck” charm of southern field peas.
What do Slow Cooked Crowder Peas taste like?
Crowder peas have a meaty texture and mildy spicy flavor. They’re delicious when slow cooked with tomatoes and fresh herbs, as they are in my recipe below.
What are some health benefits of crowder peas?
Like it’s cousin, the black-eyed pea, crowder peas are high in protein and soluble fiber (great for making you feel full without encouraging overeating)! Like most beans, crowder peas also contain prebiotics, which help promote a healthy microbiome as well as healthy digestion. As with most beans, field peas have also been shown to reduce inflammation, enhance immune function, and lower LDL cholesterol levels.
Can I replace the Crowder Peas with Black Eyed Peas instead?
How long do Slow Cooked Crowder Peas keep?
3 days in the fridge, 2-3 months in the freezer.
Slow Cooked Crowder Peas
- 3 T olive oil
- 2 small shallots, chopped
- 1 leek, sliced (white and light green parts only)
- 3 stalks celery, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1 lb Camellia brand crowder or black-eyed peas
- 15 oz green enchilada sauce (tomatillo-based)
- 2 cups beef broth
- 6-8 cups water (start with 6, then add more as needed)
- 1.5 lbs ham hock
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- cooked white rice and/or cornbread
- shredded cheddar
- additional fresh chopped cilantro
- additional fresh chopped parsley
- green Tabasco sauce
- Heat olive oil on medium heat in large pot (preferably cast iron). Add shallots, leek, celery, and garlic. Saute 5-10 minutes (until vegetables begin to caramelize).
- Add seasonings and stir. Add crowder peas, cooking on medium heat for another 5-10 minutes to create additional depth of flavor.
- Add enchilada sauce, ham bone, broth, and water. Stir, cover pot and cook on medium-low for 3-4 hours until peas reach desired tenderness. Stir occasionally and lower heat if peas begin to stick. Pro tips: -If peas are sticking to the bottom of the pot, lower the heat and/or add more water. -If peas have not yet reached desired tenderness and need more water to continue cooking, add more water and continue cooking ;).- If peas have too much water, remove the cover and bring to a boil for 15-20 minutes until water level reduces to desired consistency.
- When peas are nearly done, stir in parsley and cilantro and cook an additional 5-10 minutes. Serve with rice and/or cornbread and optional toppings listed above.
Need another delicious dinner idea?
Check out my Jambalaya recipe!