Well here is an ugly duckling turned swan for ya: purple hull peas. Have you heard of them? Maybe instead you know them as pink-eyed peas, or cowpeas? I had never come across purple hull peas before receiving a bag-full of ‘em in the last couple of Local Chef CSA boxes.
Straight from nature, the pods are quite lanky and scraggly and not very becoming.
But once taken from the pod, lovely pink-eyed peas emerge.
Taking the time to pop the peas out of the pods, might be considered a chore for some, but I find it to be almost therapeutic. If you aren’t a pea-popping geek like me, and would rather buy them already shelled, look for them in the frozen section of the grocery market. Another sub: black-eyed-peas would work well too!
I enjoyed the 4 Bean Salad in a Cumin Oil & Lime Dressing with a rustic rice pilaf. For the meat lovers in the house we added a portion of leftover beef brisket on the side.
4 Bean Salad in a Cumin Oil and Lime Dressing
2 Tbsp olive oil
½ cup chopped onion
2 cloves finely chopped garlic
2 tsp. ground cumin
1 cup fresh green beans, trimmed to 1 inch pieces (we used green & wax beans)
1 cup frozen shelled edamame
1 (15-ounce) can black beans, drained and rinsed
1 cup purple hull peas (or black eyed peas)
3/4 cup thinly sliced celery
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro
salt and black pepper to taste
1. Heat oil in small skillet over medium-low heat. Add onion and garlic, cook about 2 minutes until onions are translucent. Add cumin and cook one minute longer, stirring.
2. Meanwhile blanch green beans for 1 minute in boiling water. Drain and rinse with cool water to stop cooking.
3. In a medium sized bowl combine edamame, black beans, purple hull peas (or black-eyed), celery, lime juice. Add cooled green beans and cumin-onion-garlic mixture. Toss together with salt, pepper and cilantro.