Field Peas in Peanut Gravy

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Ingredients

For the peas:

2 medium sweet onions

2 cups dried peas, such as Sea Island red peas

3 medium bell peppers

3 medium carrots

2 medium celery stalks, or 1/2 large fennel bulb

5 dried dates

5 cloves garlic

2 tablespoons unsalted butter or olive oil

3 large bay leaves

1 tablespoon granulated onion

1/2 teaspoon dried fennel seeds

1/8 teaspoon ground cayenne pepper

Kosher salt

Freshly ground black pepper

3 cups vegetable stock or broth

1/2 cup ground peanuts or chunky peanut butter

For the breadcrumb topping:

1/2 cup panko breadcrumbs

3 to 4 tablespoons mayonnaise

1 teaspoon fresh thyme leaves

Kosher salt

Freshly ground black pepper

Instructions

Make the peas:

  1. Bring a large pot of heavily salted water to a boil. Meanwhile, peel 2 medium sweet onions. Reserve the skin of 1/2 an onion and discard the remaining skins. Dice the onions and transfer to a large bowl; set aside.
  2. Add the peas and onion skin to the boiling water and cook for 30 minutes. Meanwhile, prepare the following, placing them all in the bowl with the onion: trim and small dice 3 bell peppers, peel and small dice 3 carrots, small dice 2 celery stalks or 1/2 large fennel bulb, pit and small dice 5 dried dates, and mince 5 garlic cloves.
  3. When the peas are ready, drain through a colander and set aside. Heat 2 tablespoons unsalted butter or olive oil in a large oven-safe pot or Dutch over medium heat. Add the vegetable mixture and cook, stirring occasionally, until softened. Add the peas, 3 large bay leaves, 1 tablespoon granulated onion, 1/2 teaspoon fennel seeds, 1/8 teaspoon cayenne pepper, season well with kosher salt and black pepper, and stir to combine.
  4. Add 3 cups vegetable stock and bring to a boil. Simmer over low heat until the peas are almost tender, about 20 minutes. Add 1/2 cup ground peanuts or chunky peanut butter and simmer until the peas are tender but still hold their shape. Meanwhile, heat the broiler and make the breadcrumb topping.

Make the breadcrumb topping:

  1. Arrange a rack in the middle of the rack and heat the oven to broil. Place 1/2 cup panko breadcrumbs, 3 to 4 tablespoons mayonnaise, 1 teaspoon fresh thyme leaves, and a pinch of salt and black pepper in a small bowl and stir to combine.
  2. When the peas are ready, sprinkle the breadcrumb topping over the peas. Broil until golden brown, 1 to 3 minutes.

RECIPE NOTES

Make ahead: The peas can be made up to 1 day ahead and refrigerated, and the flavors actually improve over the course of a day. Reheat over low heat, then top with the breadcrumb topping and proceed with broiling.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Contributed by Gabrielle Eitienne, Holly Springs, NC. and submitted by CSA member

Denise ClontsComment