Having never even heard of a conch pea, much less cooked with it, I turned to the folks at Marsh Hen Mill, where it’s grown, for some ideas. Melody Bailey told me she tosses hers in an Instant Pot along with some onion, ham hocks and a few other ingredients. We agreed it was much like the recipe I’ve used for years to make the classic Lowcountry dish Hoppin’ John. No worries if you don’t have a slow cooker—I simmer mine on the stove for a couple of hours, happy to have the savory aromas fill my house.

Melody and I also chatted about the conch pea’s recent listing in the Ark of Taste catalogue, an international Slow Food initiative to support endangered species, small-scale farms, and more. “The conch pea is a type of cream pea, similar to the so-called “lady peas”; all of these varieties are white with a pale eye, and prized for their creamy texture and delicate flavor when cooked.,” reads an excerpt from the post. Get the whole story here.

INGREDIENTS

1 pound (or so) smoked ham hocks

1 onion, chopped

2 large cloves garlic, chopped

8 cups water

pinch crushed red pepper flakes

hot sauce to taste, I like Crystal

salt and pepper to taste

1 pound dry conch or black-eyed peas

1 1/2 cups long grain white rice

PREPARATION

Make a stock: place everything but the peas and rice in a large pot, bring to a boil, then reduce heat to a simmer. Cook, partially covered, for an hour and a half, until richly flavored, and adjust the seasonings. Remove the ham hocks, cut meat from bones and return the meat to the pot. Add the black-eyed peas and cook until almost tender, about an hour. Add the rice and cook for another 20 minutes.