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White Acre Peas Recipe

Classic Southern White Acre Peas Recipe

White Acre peas are a staple in Southern cuisine, offering a delicious, hearty, and nutritious addition to any meal. This classic recipe combines tender White Acre peas with smoked bacon or ham hock, aromatic vegetables, and savory seasonings, creating a comforting dish that's perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups White Acre peas soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium bell pepper chopped
  • 2 slices smoked bacon or 1 ham hock for a vegetarian version, use smoked tofu or omit
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Optional: ½ cup diced tomatoes or a few dashes of hot sauce for added flavor

Equipment

  • Large pot or Dutch oven (for stovetop method) or Instant Pot (for pressure cooking)
  • Cutting board and knife
  • Wooden spoon
  • Measuring spoons and cups
  • Bowl (for soaking peas)
  • Colander (for draining peas)

Method
 

  1. Prepare the peas: Rinse the dried White Acre peas under cold water and soak them overnight in a large bowl with enough water to cover them by a few inches. Drain and rinse the peas before cooking.
  2. Cook the bacon (if using): In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the bacon slices and cook until crispy, about 5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
  3. Sauté the aromatics: Add the diced onion, minced garlic, and chopped bell pepper to the pot. Sauté for 5-7 minutes until softened and fragrant.
  4. Combine the ingredients: Add the soaked White Acre peas to the pot along with the vegetable or chicken broth. Stir in salt, pepper, thyme, and bay leaves.
  5. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 45-60 minutes, or until the peas are tender. Check occasionally and add more water or broth if necessary to keep the peas submerged.
  6. Finish the dish: Once the peas are tender, remove the bay leaves. If using bacon, crumble the crispy bacon and stir it back into the peas. Adjust seasoning to taste, adding more salt, pepper, or hot sauce if desired.
  7. Serve: Serve the White Acre peas hot, paired with cornbread, rice, or a salad for a complete Southern-style meal.

Notes

  • Soaking the peas: Always soak dried peas overnight to reduce cooking time and ensure better digestibility. If you forget to soak them, use the quick-soak method: boil the peas for 2 minutes, then remove from heat and let them sit for 1 hour.
  • Smoked meat options: For a richer flavor, smoked ham hock or bacon is traditionally used. However, if you're vegetarian or vegan, feel free to substitute smoked tofu, tempeh, or simply increase the amount of seasoning for depth of flavor.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze the peas for up to 3 months.
  • Spicy variation: If you like a little heat, try adding a few dashes of hot sauce or a chopped jalapeño pepper when sautéing the onions and garlic.
  • White Acre Peas Recipe