Sea Island Red Peas with Celery Leaf Salad

Ingredients for Sea Island Red Peas with Celery Leaf Salad

• 475ml dried Sea Island red peas or black-eyed peas

• 1 teaspoon kosher salt plus more

• 2 garlic cloves

• 6 sprigs thyme

• 1 fresh bay leaf

• 60ml extra-virgin olive oil plus more for drizzling

• 1/2 cup finely chopped celery plus

• 1/2 cup celery leaves from inner stalks

• 80g finely chopped onion

• 80g finely chopped red pepper

• 1 tablespoon unsalted butter

• 1 teaspoon coriander seeds

• 1/2 cup flat-leaf parsley leaves

• 2 tablespoons thinly sliced chives

• 2 teaspoons finely grated lemon zest

• Freshly cracked black peppercorns

How to make Sea Island Red Peas with Celery Leaf Salad

Place peas in a medium pot; cover with 1450ml water; let soak for 3 hours or overnight.

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.

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.

Heat 60ml oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavours meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.

Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in colour, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.