Creamed peas are comfort food
I’ll grant you that creamed peas add more carbs to the menu than just cooking them plain. I’ll also grant you that these are a comfort food. My hubby loves creamed peas, and sometimes when he’s had a hectic, horrendous day, I add these to the menu. You won’t want to serve these all the time, but once a month is okay, because I said so.
Some folks prefer not to add sugar, and you certainly can leave the sugar out. This is the way I learned to make it – even though I confess I’ve decreased the amount of sugar.
All you need to make creamed peas is peas, sugar, flour, salt and pepper, milk, and a dab of butter. Of course you’ll need to cook them in water.
Cook the peas like you normally would, making sure you are using enough water so you can add the flour to the water. At least, that’s the way I do it. Some folks mix milk and flour together, but I do it the way my mama did it, so here’s my recipe.
Once the peas are cooked, add the sugar/flour mixture to the mixture. Then, once it is dissolved and mixed in well, add the milk, like the photo shows. Stir the mixture slowly, allowing it to thicken as it simmers.
- 2 cups water
- 2 cups peas frozen or fresh
- salt and pepper
- 2 Tbsp. flour
- 2 tsp. sugar
- Milk - enough to thicken about ½ cup or more
- dab of butter
- Cook the peas in water seasoned with salt and pepper until tender
- Mix flour and sugar together
- Add to the water while it is boiling, and stir until mixed in well
- Add milk, a little at a time
- Stir and continue to cook while it thickens
- If the mixture is too thick, add a little more milk at a time, stirring and simmering for a little bit
- Remove from heat and add butter
- Stir until butter is dissolved