Sea Island Red Peas with Celery Leaf Salad

Ingredients

• •2 cups dried Sea Island red peas or black-eyed peas
• •1 teaspoon kosher salt plus more
• •2 cloves garlic
• •6 sprigs thyme
• •1 leaf fresh bay leaf
• •¼ cup extra-virgin olive oil plus more for drizzling
• •½ cup finely chopped celery plus
• •½ cup celery leaves from inner stalks
• •½ cup finely chopped onion
• •½ cup finely chopped red bell pepper
• •1 tablespoon unsalted butter
• •1 teaspoon coriander seeds
• •½ cup flat-leaf parsley leaves
• •2 tablespoons thinly sliced chives
• •2 teaspoons finely grated lemon zest
• •1 to taste Freshly cracked black peppercorns

Cooking Instructions

1. 1.

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

   180 min

2. 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.

   40 min

3. 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.

   5 min

4. 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.

   30 min

5. 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.

   10 min