Purple-hulled pink-eye peas. I could eat them morning, noon and night. This recipe is adapted from one published in Atlanta magazine. The original calls for dried red beans, but it adapts perfectly to fresh field peas of any sort. Duane Nutter is executive chef of One Flew South at the Atlanta airport.
Ingredients:
1 package fresh field peas Water to cover 1 medium onion, chopped 1 medium green bell pepper, chopped 4 bay leaves 1 pound andouille sausage, cut in 1/2-inch slices 2 tablespoons shortening or duck fat 1 bunch flat Italian parsley, enough to make about 1 cup finely chopped 6 cloves garlic, chopped finely together with the parsley Pinch of cayenne pepper Salt to taste 6 to 8 cups hot, cooked long-grain white rice Chopped green onions for garnish
Preparation:
Place peas in a large pot and water to cover. Add onions, bell pepper, bay leaves, sausage, and duck fat or shortening. Bring to a gentle boil, uncovered; stir occasionally until peas are soft. Add water as needed to avoid sticking. For creamy beans, mash some of the cooked beans against side of the pot with the back of a large spoon and stir back into mixture.
Meanwhile, finely chop the parsley leaves with the garlic cloves. At the end of cooking, add the garlic and parsley mixture just before turning off the stove. Taste and add a pinch of cayenne pepper, and salt to taste. Stir, and serve over rice. Sprinkle with chopped green onions.