Matt's Honey-Glazed Baked Field Peas

Matt Lee uses flavorful red field peas, also called cow peas, which are ubiquitous in the Florida panhandle. They are a key ingredients in Hoppin' John.


Slideshow: Delicious, Quick Side Dishes


  • Servings: 8 to 10

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1 pound dried field peas (2 1/3 cups), picked over and rinsed
  • 8 cups water
  • 3/4 cup mild aromatic honey, preferably Palmetto
  • 3/4 cup dry sherry
  • 6 ounces country ham, cut into 1/2-inch dice
  • 1 large onion, coarsely chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper

How to make this recipe

  1. In a large saucepan, combine the field peas with the water and bring to a boil. Cover and cook the peas over low heat until just tender, about 35 minutes. Drain, reserving the cooking liquid.

  2. Preheat the oven to 325°. In a large heavy casserole, combine the peas, 1/2 cup of the honey, the sherry, ham, onion, garlic, olive oil, salt and white pepper. Stir in 2 1/2 cups of the reserved pea-cooking liquid. Cover and bake for about 1 1/2 hours, or until the peas are tender and some of the liquid is absorbed. Drizzle the remaining 1/4 cup of honey on top and bake, uncovered, for about 45 minutes, or until the peas are glazed on top. Serve hot or warm.

Make Ahead

The recipe can be refrigerated for up to 3 days. Rewarm over moderately low heat.

Contributed By Published February 2000

462361 recipes/matts-honey-glazed-baked-field-peas 2013-12-06T23:37:00+00:00 Matt Lee winter|barbecue-cookout|new-years-eve|american|southern-soul-food|side-dishes|10|8|make-ahead february-2000,Matt Lee,Lee Brothers,baked peas,red field peas,cow peas,Hoppin John recipes,matts-honey-glazed-baked-field-peas 462361

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5