21 Ways with Summer-Fresh Field Peas

For tips on buying, freezing, and cooking with field peas, read our Guide to Summer-Fresh Field Peas

Nothing says summer like fresh field peas from the farmer's market. Be sure to snap up these favorite recipes for Hoppin' John, Succotash, and Black-Eyed Pea Salad.

Recipe: Field Pea and Pasta Salad

Farfalle and fresh veggies make a delicious summer side. Mix the dressing up to three days in advance; then toss when ready to serve. We like using mini farfalle in this recipe so that all of the ingredients are about the same size, but swap in any pasta shape you like.

Recipe: Zucchini Stuffed with Lady Peas

Stuff zucchini shells with Lady Peas, onion, mushrooms, and tomato and top with bread crumbs and cheese for a colorful appetizer. 

Recipe: Ham-and-Greens Pot Pie with Cornbread Crust

From bacon to carnitas to BBQ, pork has hit prime time nationally. This recipe featuring ham and the Southern staples greens and cornbread continues to be a go-to dinner for our food editors.

Recipe: Lady Pea-and-Corn Patties

For a great sauce, stir together 1 cup sour cream, 2 tsp. lime zest, 3 Tbsp. lime juice, and 2 Tbsp. chopped cilantro.

Recipe: Buttermilk-Lady Pea Soup with Bacon

Even served warm, buttermilk has a cooling effect on the palate, just right for summer meals.

Recipe: Lucky Black-Eyed Pea Salad

Peppery watercress fills in for traditional greens, and fresh peaches, cilantro, and black-eyed peas add fresh flair.

Recipe: Crowder Pea Succotash  

Crowder peas, also known as cowpeas, are hearty and packed with protein. Combined with sweet corn, chopped onions, and bell peppers, they make a great addition to this popular Southern side dish. Serve at a family barbecue or picnic on a warm summer day.

Recipe: Polenta Rounds with Black-Eyed Pea Topping

Quick and easy to make, these tasty appetizers feature polenta rounds topped with a warm mixture of black-eyed peas, diced tomatoes, and finely chopped onions. Before serving add a dollop of light sour cream and fresh cilantro.

Recipe: Heirloom Tomato Salad With Fresh Lady Peas

Use those delicious heirloom tomatoes in a salad tossed with fresh lady peas, goat cheese, basil, and a lemon-herb dressing.This is a perfect cool, summer salad.

Recipe: Hoppin’ John

This Carolina Lowcountry dish pairs black-eyed peas with rice. The rice and beans are cooked slowly with bacon, fatback, or ham hock along with onion and salt.

Recipe: Black-Eyed Pea-and-Ham Dip  

Serve this warm black-eyed dip atop cornbread crackers for a unique regional pairing.

Recipe: Hoppin' John Stew with White Cheddar Cheese Grits

Nothing is quite as Southern, or as summery, as Hoppin' John. Serve it atop white cheddar cheese grits and you've got a truly satisfying Southern dish.

Recipe: Peppery Peas O' Plenty

This dish truly does have peas o' plenty—black eyed peas, purple hull peas, crowder peas, and butter peas. Pick them up at your farmer's market for a great summer side.

Recipe: Hoppin' John Salad

Try this fresh take on Hoppin' John with fresh mint, parsley, and jalapeño peppers. It's the perfect side for any summer dish.

Recipe: Smoky Black-Eyed Peas with Fried Green Tomatoes

Cooked in an aromatic broth with ham hocks and beer (sub chicken broth, if desired), these Mexican-inspired peas are as delicious on their own as they are with fried green tomatoes or grilled steak.

Recipe: Summer Hoppin' John Salad

A New Year's tradition, Hoppin' John is usually served hot, but this cool salad is perfect for a summer picnic or lunch, or as a side salad for grilled meats. Feel free to sub your favorite cooked whole grain instead of rice.

Recipe: Smoky Field Pea Hummus

This is our new go-to summer dip. Use any legume you like.

Recipe: Classic Fresh Field Peas

Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks--they will yield roughly double what you'll get from store-bought hocks.

Recipe: Old-Fashioned Succotash

You can make this recipe with limas or butter beans.

Recipe: Field Pea Relish

Perfect for anything fried, grilled, or fresh from the garden—it's just that good and easy; no special jars or canning required.

Succotash Salad

Corn-and-Field Pea Dip

Home-Style Butterbeans

Peppered Tuna with Crowder Peas

Chowchow

Field Peas and Spinach