Butter Peas (Green) - Fresh Frozen - 8lb

We’re proud to have Johnny McNair’s Butter Peas in the lineup — a true Southern staple with deep agricultural roots and a texture that chefs understand immediately once they cook them.

Legumes are among the oldest cultivated foods on earth. Archaeological evidence shows beans and lentils being grown in the Middle East more than 8,000–10,000 years ago. From there, they traveled with trade routes and migration — across Europe, Africa, and eventually to the Americas.

In the United States, field peas (cowpeas) came largely through West African agricultural knowledge during the transatlantic slave trade. Enslaved Africans brought both the seeds and the expertise to grow them, and these crops adapted exceptionally well to Southern soil and climate. Over time, regional varieties were selected for flavor, resilience, and yield — and became foundational to Southern cooking.

The butter pea is one of those selections. Smaller and rounder than traditional butter beans (lima beans), it earned its name not from added fat, but from its naturally buttery, creamy texture once cooked. It gradually became more common in Southern kitchens than large butter beans because it cooks more evenly, carries seasoning better, and produces a silkier pot liquor.

But how do they taste?

Butter peas are delicate but structured.

Cooked properly, they’re creamy without being starchy, tender without splitting, and subtly sweet with a clean, earthy finish. The skins are thin, so they don’t distract from the interior texture. On the palate, they feel round and full — comforting, but also pretty refined. 

Here is where you’re interested: 

For chefs, butter peas offer wonderful versatility. They’re a dynamic ingredient. 

- Slow-simmered: Classic Southern preparation — gently cooked with aromatics, smoked pork, or simply olive oil and bay. They release just enough starch to lightly thicken their own broth.

- Brothy preparations: Excellent for light ragouts or vegetable-forward entrées where texture matters.

- Purées: Blend smoothly with minimal graininess compared to larger butter beans.

- Warm salads: Hold their shape well when dressed with vinaigrette or citrus.

- Composed plates: Their small, uniform size makes for nice, clean presentation.

Because they’re smaller than butter beans, they hydrate and cook more evenly, reducing blowouts and split skins during service.

Johnny’s crop reflects a long Southern lineage — seed saved, soil respected, and harvested at maturity for full flavor. These aren’t commodity legumes; they’re a regional ingredient with thousands of years of agricultural history behind them and generations of Southern cooks who made them essential.

Butter peas are foundational to our regional cuisine and food story. When they’re grown well, they really don’t need much more than salt, heat, and time. Just stay outta the way!