I’ve been on vacation, and now that I’m home I have lots of recipe posts to catch up on! We’ll start with this one. . .
Rome Texas, do as the Texans do” and eat your peas! Your purple hull peas, that is! I had never heard of the little guys until they arrived in my Local Box a couple weeks ago! My curiousity got the better of me and I decided to do a little impromptu Wikipedia research. Turns out, purple hull peas are the fresh, undried version of black-eyed peas. And heck, I’ve heard of THOSE!
My husband’s comment after eating his first bite of this dish was, “Mmm, savory!” I can’t take credit for this recipe, as it came with my produce delivery. I love that Greenling provides recipes! As much as I love cooking, I still get stumped by unfamiliar produce sometimes! The only modifications I made to the recipe were to add cajun seasoning and wine vinegar.
1 small pckg. purple hulled peas (@ 1 c. )
1/2 lb. breakfast or Italian sausage
3 cups chicken stock
1 onion, chopped
5 garlic cloves, minced
3 T. red or white wine vinegar
1/4 t. black pepper
2 t. cajun seasoning mix (made my own using this recipe)
1. Combine sausage, garlic, and onions in skillet and cook until sausage is lightly browned.
2. Add remaining ingredients and stir to deglaze the pan.
3. Simmer on low-med. heat for 30-45 minutes or until peas are cooked through.
Serve over rice, and garnish with fresh parsley (the parsley tastes really good with this dish, so it’s not just for garnish!). Yummy!