This week included another fun CSA delivery. Peppers, squash, mushrooms, butter lettuce, and fresh purple hull peas.
Black-eyed peas are a Texas staple. So are their less known (at least to me!) relative, purple hull peas. A great source of fiber, vitamins, and minerals, black-eyed peas have recently become a staple in my diet. So I was super excited to get a whole pound of fresh peas this week, instead of having to buy and soak the dried ones.
What to do with a pound of fresh peas, sweet peppers, and cherry tomatoes? That was a no-brainer.
- 2 c purple hull peas
- 1 c cherry tomatoes
- 1/2 red onion
- 1 jalapeno
- 2-3 small sweet peppers
- 1/4 c cilantro
- 1 lime, juiced
- 1 T olive oil
- 1 tsp agave nectar
- 1 T apple cider vinegar
- 1 tsp cumin
- mashed avocado, shredded lettuce, and chips for serving
- Place peas in a large saucepan and cover with water (2 inches above peas). Simmer over medium-low heat for 1 hour, scooping off the foam that collects at the surface. I usually cook dried legumes with a small piece of kombu to absorb the gas and foamy scum layer that forms, but these fresh peas still produced a good amount to scoop off.
- Meanwhile, quarter the cherry tomatoes. Finely dice the onion, jalapeno, peppers, and cilantro. Mix together in a serving bowl.
- In a separate bowl, whisk together the lime juice,olive oil, agave, cider vinegar, and cumin. Add to veggie mixture and stir to combine.
- Once peas are done cooking, drain and rinse with cool water. Add to veggie mixture and toss well to combine all flavors. Add salt or more cumin, depending on taste.
- Serve immediately or store in fridge to allow flavors to meld together.
This makes a great appetizer, party food, or meal accompaniment. I piled some onto a plate of tortilla chips and lettuce and topped with mashed avocado. Served with squash and onion fajitas, it can become a fresh and filling dinner.