Sea Island Red Peas with Celery Leaf Salad

Name: Sea Island Red Peas with Celery Leaf Salad
Total time: 4 h 25 min
Yield: 6 servings
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

A hearty and flavorful dish combining tender Sea Island red peas (or black-eyed peas) with aromatic vegetables and herbs, topped with a fresh celery leaf salad featuring bright notes of lemon zest and coriander.

6 servings

4 hr 25 min

Published October 4, 2025

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

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

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

180 min

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

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

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

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