Fresh Peas with Spicy Pepper Relish

Photo: Randy Mayor; Styling: Cindy Barr
The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.

Yield:

6 servings (serving size: 2/3 cup peas and 2 tablespoons relish)

Recipe from

Nutritional Information

Calories 113
Caloriesfromfat 16 %
Fat 2 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 21.3 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 440 mg
Calcium 106 mg

Ingredients

Relish:
1 cup diced red bell pepper
1/2 cup diced onion
2 tablespoons chopped fresh parsley
1 tablespoon cider vinegar
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
Peas:
3 cups fresh black-eyed peas
2 teaspoons olive oil
1 cup chopped onion
1/4 teaspoon minced garlic
2 1/2 cups organic vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1 bay leaf

Preparation

To prepare relish, combine first 8 ingredients in a bowl. Cover and chill.

To prepare peas, sort and wash peas; set aside. Heat oil in a medium saucepan over medium-high heat. Add 1 cup onion and garlic to pan; sauté 5 minutes. Stir in peas, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Discard bay leaf. Serve with relish.

Note:

Charity Ferreira,

July 2007