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Basic Cooked Fresh Field Peas



3 cups (1 pound) freshly shelled or thawed field peas

1 medium onion, quartered 2 garlic cloves, peeled and crushed

2 small bay leaves

4 short thyme sprigs

4 flat-leaf parsley sprigs

1 small carrot, cut into chunks

1 celery stalk, cut into chunks

2 teaspoons kosher salt, plus more to taste

4 cups water or chicken stock, plus more as needed


  1. Rinse the peas thoroughly in several changes of water to remove any bits of hull and stickiness. When the water runs clear, transfer the peas into a large saucepan. Add the onion, garlic, bay leaves, thyme, parsley, carrot, celery, and salt. Add enough cold water to submerge the peas to a depth of 1 inch. Bring to a boil, skim off the foam, reduce the heat, and simmer gently until the peas are tender, 15−45 minutes, depending on their size and freshness. Add water as needed to keep the peas submerged.
  2. Taste the peas. If they need more salt, remove the pan from the heat and stir in more salt. Legumes love salt, so don’t underestimate how much they will need. Let the pan of peas sit for at least 15 minutes to give the peas time to absorb the seasoning. Discard the bay leaves, herb sprigs, carrot, and celery. You can store the peas in their liquid or drain them. Store covered and refrigerated for up to three days.
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