Purple Hull Peas with Pasilla Chilis & Herbed Carrot Pilaf Rice

It's summer time and that means PRODUCE!  Each region will have different local specialties.  Where I live here in Arkansas, the farmers market has lots of fresh Purple Hull Peas, which are very similar to Black Eyed Peas, except they have a smoother, creamier texture.

 Peas in the south are usually cooked with smokey, fatty bacon (ok, just about every vegetable in the south is usually cooked with bacon...but I digress).  This is where the pasilla chili and paprika come in.  I know, I know...not a bacon substitute, but it kind of is, know what I mean?

Anyways, the pasilla chili, which is slightly spicy and earthy, makes a lovely compliment to the tender and mild peas without overwhelming them. And onion and garlic are, well, mandatory.  This is a sumptuous and satisfying dish!

I served this as a lunch with a side of pilaf rice (recipe follows) and a simple salad with a homemade red wine and dill vinaigrette.  This meal has loads of protein and utilizes a lot of summer veggies you may have burning a hole in your fridge right now ;)




Recipe for Purple Hull Peas
Shelled purple hull peas
Ingredients:
2- 2.5 cups fresh, shelled purple hull peas
**(Can sub. black eyed peas.  This would about 1 small bag of frozen peas from the store)
-3 tbsp oil (coconut or canola)
-1 purple onion, diced
-1 pasilla chili, diced
-3 cloves garlic, minced
-Sea salt to taste
-1.5 tsp dried parsley flakes
-3 tbsp nutritional yeast
-1/2 tsp paprika
-2.5 cups water

Instructions:
-In a big skillet or pot on medium-high heat, add oil and minced onion and pepper and sprinkle with a little sea salt (~1/2 tsp).  Sautee with the lid on, stirring occasionally, until onion and pepper are tender and somewhat caramelized (i.e. browned a little, or at least close).
-When onion and pepper are cooked, add the fresh (or thawed) peas, the minced garlic, and the parsley.  Sprinkle on a touch more salt to coat the peas. Toss or stir in pan to coat the peas.
-Put the lid on a let the peas fry a little, tossing occassionaly...~5 mins.
-Add water (enough to slightly cover the peas) and add yeast flakes and stir to make a broth.
-Cover and let simmer for about 30 minutes or until the peas a tender.

Recipe for Herb Carrot Pilaf
Ingredients:
-1.5 cups long grain white rice
-1/2 tsp turmeric
-1 tsp rosemarry
-1 tsp garlic pwd
-2 tbs yeast flakes
-Braggs Liq. Aminos, to taste
-1 carrot, finely diced
-Sprinkle of black pepper
-2 tsp coconut oil or vegan butter
-3 cups water, to cook rice

Directions:
-Place everything into the rice cooker except for the Braggs and coconut oil.  Cook until rice is tender.
-When cooked, finish the rice off by putting in the oil or butter and a few splashes of Braggs and fluffing with a fork to toss and coat rice.

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