Sea Island Red Peas with Celery Leaf Salad
Sean Island Red Peas with Celery Leaf Salad requires around 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 10 and costs 53 cents per serving. This side dish has 111 calories, 3g of protein, and 7g of fat per serving. If you have chives, coriander seeds, kosher salt, and a few other ingredients on hand, you can make it. 63 people have made this recipe and would make it again. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. Similar recipes are Parsley, Celery Leaf, And Jicama Salad, Grilled Squid Salad with Celery Leaf Pesto, and Sean Island Tuna Salad.
Servings: 10
Ingredients:
2 cups dried Sea Island red peas or black-eyed peas
1/2 cup finely chopped celery plus
1/2 cup celery leaves from inner stalks
2 tablespoons thinly sliced chives
1 teaspoon coriander seeds
1/2 cup flat-leaf parsley leaves
1 fresh bay leaf
2 garlic cloves
1 teaspoon kosher salt plus more
2 teaspoons finely grated lemon zest
1/4 cup extra-virgin olive oil plus more for drizzling
1/2 cup finely chopped onion
Freshly cracked black peppercorns
1/2 cup finely chopped red bell pepper
6 sprigs thyme
1 tablespoon unsalted butter
Equipment:
pot
cutting board
knife
frying pan
rolling pin
bowl
Cooking instruction summary:
Preparation Place peas in a medium pot; cover with 6cups water; let soak for 3 hours or overnight. Bring water with peas to a boil (do notdrain); boil for 15 minutes. Reduce heat tomedium; gently simmer, adding water by1/2-cupfuls as needed to keep peas covered,until peas are tender but still hold theirshape, 20-25 minutes. Remove from heatand stir in 1 teaspoon salt. Season to taste withmore salt, if desired. DO AHEAD: Can bemade 1 day ahead. Cover and chill. Rewarmbefore continuing, adding more water by1/4-cupfuls if too thick. Place garlic on a cutting board. Sprinklewith salt and chop, occasionally smearingwith the back of a knife, until a coarse pasteforms. Tie thyme and bay leaf with kitchentwine to form a bundle for bouquet garni. Heat 1/4 cup oil in a medium pot overmedium heat; add garlic paste, bouquetgarni, celery, onion, and bell pepper;cook until vegetables are tender, about 15minutes. Add peas with their cooking liquid;bring to a simmer. Cook until flavors meldand sauce is thickened, 10-15 minutes.Remove from heat; stir in butter. Set aside. Toast coriander seeds in a small dryskillet over medium heat, shaking pan often,until fragrant and slightly darker in color,2-3 minutes. Let cool. Coarsely grind ina spice mill, or place in a resealable plasticbag and crush with a rolling pin or thebottom of a heavy skillet. Combine celeryleaves, parsley, chives, lemon zest, andcrushed coriander seeds in a small bowl;drizzle with oil and toss to coat. Season totaste with salt and cracked pepper. Dividepeas among plates or transfer to a servingbowl; garnish with salad.
Step by step:
1. Place peas in a medium pot; cover with 6cups water; let soak for 3 hours or overnight.
2. Bring water with peas to a boil (do notdrain); boil for 15 minutes. Reduce heat tomedium; gently simmer, adding water by1/2-cupfuls as needed to keep peas covered,until peas are tender but still hold theirshape, 20-25 minutes.
3. Remove from heatand stir in 1 teaspoon salt. Season to taste withmore salt, if desired. DO AHEAD: Can bemade 1 day ahead. Cover and chill. Rewarmbefore continuing, adding more water by1/4-cupfuls if too thick.
4. Place garlic on a cutting board. Sprinklewith salt and chop, occasionally smearingwith the back of a knife, until a coarse pasteforms. Tie thyme and bay leaf with kitchentwine to form a bundle for bouquet garni.
5. Heat 1/4 cup oil in a medium pot overmedium heat; add garlic paste, bouquetgarni, celery, onion, and bell pepper;cook until vegetables are tender, about 15minutes.
6. Add peas with their cooking liquid;bring to a simmer. Cook until flavors meldand sauce is thickened, 10-15 minutes.
7. Remove from heat; stir in butter. Set aside.
8. Toast coriander seeds in a small dryskillet over medium heat, shaking pan often,until fragrant and slightly darker in color,2-3 minutes.
9. Let cool. Coarsely grind ina spice mill, or place in a resealable plasticbag and crush with a rolling pin or thebottom of a heavy skillet.
10. Combine celeryleaves, parsley, chives, lemon zest, andcrushed coriander seeds in a small bowl;drizzle with oil and toss to coat. Season totaste with salt and cracked pepper. Dividepeas among plates or transfer to a servingbowl; garnish with salad.
Nutrition Information:
covered percent of daily need
