Sea Island Red Peas with Celery Leaf Salad

Name: Sea Island Red Peas with Celery Leaf Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters dried Sea Island red peas or black-eyed peas; 118 milliliters finely chopped celery plus; 118 milliliters celery leaves from inner stalks; 2 Tbsps thinly sliced chives; 1 teaspoon coriander seeds; 118 milliliters flat-leaf parsley leaves; 1 fresh bay leaf; 2 garlic cloves; 1 teaspoon kosher salt plus more; 2 teaspoons finely grated lemon zest; 59 milliliters extra-virgin olive oil plus more for drizzling; 118 milliliters finely chopped onion; 10 servings Freshly cracked black peppercorns; 118 milliliters finely chopped red bell pepper; 6 sprigs thyme; 1 Tbsp unsalted butter

Sean Island Red Peas with Celery Leaf Salad might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 111 calories. A mixture of flat-leaf parsley leaves, celery plus, thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place peas in a medium pot; cover with 6cups water; let soak for 3 hours or overnight.

Ingredients you will need

Water

Peas

Equipment you will use

Pot

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.

Ingredients you will need

Water

Peas

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.

Ingredients you will need

Water

Salt

Place garlic on a cutting board.

Ingredients you will need

Garlic

Equipment you will use

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.

Ingredients you will need

Bouquet Garni

Bay Leaves

Thyme

Salt

Equipment you will use

Knife

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.

Ingredients you will need

Garlic Paste

Bell Pepper

Vegetable

Celery

Onion

Cooking Oil

Equipment you will use

Pot

Add peas with their cooking liquid;bring to a simmer. Cook until flavors meldand sauce is thickened, 10-15 minutes.

Ingredients you will need

Sauce

Peas

Remove from heat; stir in butter. Set aside.

Ingredients you will need

Butter

Toast coriander seeds in a small dryskillet over medium heat, shaking pan often,until fragrant and slightly darker in color,2-3 minutes.

Ingredients you will need

Whole Coriander Seeds

Toast

Equipment you will use

Frying Pan

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.

Equipment you will use

Rolling Pin

Frying Pan

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.

Ingredients you will need

Whole Coriander Seeds

Cracked Pepper