I was inspired to make a vegetarian version of this classic Southern dish after purchasing some fresh purple hull peas from Burge Organic Farm at Moringside Farmers Market. If you’re not sure what purple hull peas are, check out my blog on the topic, by clicking here. You can substitute other varieties of fresh or frozen Southern peas, such as, black-eye peas, if you can’t find the purple hull variety.
Servings: about 6
- 3 cups fresh or frozen purple hull peas
- 1 bay leaf
- 3 sprigs of fresh thyme
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion
- 1 small red bell pepper, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced
- 3 cups cooked rice
- Place peas, bay leaf and thyme sprigs in a pot of salted water. Bring to a boil and then gently simmer until the peas are soft, about 20 minutes.
- Meanwhile, heat oil in a medium saute pan. Add onion and celery; sauté for about 5 minutes. Add red bell pepper; sauté for an additional 3-5 minutes. Add garlic; sauté for 30 seconds.
- Drain the cooked peas, making sure to remove the thyme stems and bay leaf. Add cooked beans to the sautéed vegetables and stir to combine. Season with salt and pepper and top with sliced scallions.
- Serve alongside cooked rice.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD