Zipper cream peas are from the southern pea family, just like black or pink eyed peas. These peas are so creamy and delicious and I think they are called zipper peas because they are so easy to “unzip” the long pods open to get the peas out. For the story behind these peas check out yesterdays post here.
As promised here is the recipe.
Ingredients:
1 lb – fresh shelled peas
5 to 6 – slices of bacon cut into small pieces
1 – small onion chopped fine
2 cloves garlic minced
1 tsp red wine vinegar
salt and pepper to taste
water
In a large pot, brown the chopped bacon and onion.
Once the onion is soft and the bacon has rendered some of its fat, add the garlic but be careful that the garlic does not burn.
Add the rinsed peas to the pot and let the peas cook in the bacon fat for a few minutes, mixing occasionally.
Add enough water to cover the peas. Bring to a boil. Let the peas boil for a minute, then reduce the heat and simmer on low for 30 to 60 minutes until the peas are tender. Add the salt and pepper and vinegar and let cook for a few more minutes for flavors to develop.
Serve in a bowl and enjoy your southern treat.
Does anyone know where I can buy these in North Florida? Having a hard time finding them here.
That is the recipe I use,except here in Cajun Country we had a few more spices. Just finished shelling some from the garden, and will be putting our recipe to use. Thanks et bon manange.
Thank you so much for posting your recipe. I've made it three times and it seems to get better each go around. I've also tried adding a few Tbsp of heavy cream after completing the recipe which seemed to be a nice touch. Always a huge hit with family/friends.
I've been eating peas all my life , never have I tasted a better recipe than yours. We had a family dinner of cornbread , fried potatoes and peas . NOT ONE PEA WAS LEFT !
Oh my… well thank ya 🙂 Sounds like a lovely dinner!