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Anson Mills, the company behind the South's heirloom-grain revival, helped usher this beautiful little pea back into the limelight. Chef Ashley Christensen orders hers from ansonmills.com, though you can substitute dried black-eyed peas and cook them for about 1 1/4 hours.
Ingredients
Makes 8 to 10 servings
Step 1
Place peas in a medium pot; cover with 6 cups water; let soak for 3 hours or overnight.
Step 2
Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD:Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.
Step 3
Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.
Step 4
Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.
Step 5
Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in color, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.
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Reviews (2)
Back to TopThis ended up tasting great but it was a bit visually lacking. I threw in some chopped salami to give it some oomph. Might have been better with raw celery, onions and red pepper.
Brushjl
solon, oh
7/11/2022
I made this exactly as instructed and loved it. I used black eyed peas because I cannot find the red peas described. I am making it again this weekend and bought small red beans, just because I think the color will be more appealing.
drydens
Atlanta, GA
3/23/2012