If they are thin pods, not really "shellable", then they are good to eat like a green snap bean - steamed until just crisp tender. If they have distinct peas inside the pods, try shelling them. If they are still green to light cream colored, they are good to eat fresh shelled (my favorite way to eat them).

Try tasting one raw - if it's not too dry and hard to chew - they can be cooked in enough water to cover them. Lots of people add some sort of fat - ham, bacon, etc. to the water. I like them without and served with a pat of butter, salt and pepper.

Once they are dry - you can soak them to rehydrate (like navy beans) and cook as above or else dry thoroughly to put in jars to eat later this winter. I love Southern Peas... didn't know anything about them until I moved to GA...

Cindy

Thanks so much Cindy, this gives me some ideas. I like your idea of eating them fresh with butter & salt. Any suggestions about how to dry them? Or can I just dump them in a jar? I really appreciate your advice! Mary

Hi Mary,

For drying - I am experimenting with this myself this year. I've read that many people let them dry on the plant - the pods shrink, turn brown and crispy. But if it's rainy by you, that may not work so well. Others are shelling the beans, placing on a paper towel and putting under a A/C vent or in front of a fan. I've got a bunch of beans on some coffee filters on a plate in a dry, cool room. If you put them into a jar immediately, they might still have moisture and mold. (Had this happen with some dehydrated tomatoes... ugh.) When you can't dent them with a fingernail, they are supposed to be dry.

Hope you're out of the path of Irene!

Cindy

For dried peas, leave them on the vines until the pods are crisp and dry. Shell them and leave to dry indoors in an open container for a about a month.

For fresh shellies, pick them when the seeds have reached full size but are still fairly tender.

Jim

If you want the brown eyed peas (I'm assuming these are a variety of cowpea), you will need to shell them. Don't pick them too soon or the peas inside will be unnecessarily small. As the pods appear to be filling out, pick just one and open the shell to check their size. Sometimes the pods look full, but the peas are still small. With the two varieties I grow the pods actually change color as the peas inside reach full size. You'll figure this out with close observation and practice. The peas are their very best when they are full sized but still green. A day or two later, they start to turn buff colored. Both stages are still good to eat, but the green ones are, IMO, the best flavored.

Once they are picked, then shell them. I like to cook them like this: 2 cups of peas in a 1 quart pan, with 1 teaspoon of sugar, 1 teaspoon of salt and 1/4 teaspoon of pepper. Just cover with water and simmer for about 30 to 45 minutes, until soft. You can use broth instead of water, and of course, you can add pork seasoning. But we like the delicate flavor of the beans. This amount is just right as a side dish for my husband, my Mother in law, and me. Cornbread definitely makes their flavor even better. :)

Donna gives some very useful advice about judging the stages of shellies and how to cook them. I agree with all of it. Although pork fat is good and is traditional, I find olive oil to be good as well.

Make a non-sweet style of cornbread and pour peas and pot likker over it. I like a little hot sauce on it too.

Jim