Creamed Peas Recipe - melissassouthernstylekitchen.com (2024)

FAQs

What is another name for cream peas? ›

Cream peas, a variety of Vigna unguiculata, belong to the Fabaceae family. They are known under various names such as Conch peas, Lady Cream peas, Zipper Cream peas, and Cowpeas.

Lady peas, a variety of cream peas, are prized above all others for their sweet flavor, tender texture, and pretty color—they remain pale green or yellowish-white even when cooked.

Mushy peas is a quintessential British dish of marrowfat peas that are simmered until they fall apart, literally into a mush. They are a traditional accompaniment to British fish and chips.

Mushy peas have occasionally been referred to as "Yorkshire caviar".

Nutritional Value

Lysine helps the body absorb calcium and produce collagen, while tryptophan is converted to serotonin, which helps mood-regulating and sleep. Cream peas are also rich in vitamins B1, B2 and B3 (thiamine, riboflavin, and niacin).

Pease pudding is a pale yellow colour and a lot smoother than its mushy counterpart. It's made by soaking yellow split peas in ham stock and has a creamy, subtle flavour. If you're lucky enough to find proper pease pudding then it also has little chunks of ham in it.

Mississippi Cream Cowpeas. This bush plant produces high yields of light colored cowpeas. This cool-weather plant has 7" long green pods with creamy white peas. The peas change to straw color when dried.

Fresh/frozen green peas can really easily be overcooked. They'll lose the bright green, getting more dull and a bit darker. They'll also get mushy. If you've had both nicely cooked fresh/frozen peas and canned peas, this should be pretty familiar to you.

FRIDGE: Place leftover creamed peas into an airtight container and store in the refrigerator for up to two days. FREEZER: These yummy creamed peas freeze really well too. Transfer leftovers to an airtight container or a freezer bag and freeze for up to 3 months. Allow to thaw completely before reheating.

Peas are of best quality when they are immature and fully expanded, but not hard and starchy. Peas should be cooked soon after being picked because their quality, like that of sweet corn, deteriorates rapidly.

What is a lady pea? ›

Lady peas, also known as rice peas, are very small cream peas. There is a variety called Lady, but many of the lady peas are grown with Elite peas.

Lady Creams are a type of cowpea that has no color and, when cooked, they yield a clear pot liquor. They have a sweet flavor and creamy texture and are featured in Southern dishes.

The black-eyed pea is the most commonly available variety of all field peas—and what many are likely most familiar with. It's also arguably the most humble variety of field peas: Though many favor it as a Southern staple or traditional holiday food, it doesn't have the most robust flavor of the bunch.

Initially grown by slaves as a provisional crop, the whippoorwill (known as the shinney pea until the early 20th century) gained popularity across the Southeast during the first half of the 19th century, when farmers started planting legumes in rotation with corn, sugarcane, cotton, and other crops in order to restore ...

Mushy peas, also known as 'Yorkshire caviar', are dried marrow fat peas, mature green peas that are allowed to dry out naturally in the field. In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, mushy peas are often served as a snack on their own.

White Peas or Safed vatana is available all year round and there are different types, all of which are spherical in shape.

Field peas, crowder peas, cream peas (along with blackeye peas) are all part of a larger species of beans commonly called “cowpeas” or “Southern peas.” Despite their names, none of these varieties is actually a pea.