Name: Sea Island Red Peas with Celery Leaf Salad
Yield: Makes 8 to 10 servings
Ingredients: 2 cups dried Sea Island red peas or black-eyed peas; 1 teaspoon kosher salt plus more; 2 garlic cloves; 6 sprigs thyme; 1 fresh bay leaf; 1/4 cup extra-virgin olive oil plus more for drizzling; 1/2 cup finely chopped celery plus; 1/2 cup celery leaves from inner stalks; 1/2 cup finely chopped onion; 1/2 cup finely chopped red bell pepper; 1 tablespoon unsalted butter; 1 teaspoon coriander seeds; 1/2 cup flat-leaf parsley leaves; 2 tablespoons thinly sliced chives; 2 teaspoons finely grated lemon zest; Freshly cracked black peppercorns

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Sea Island Red Peas with Celery Leaf SaladJulian Broad

Anson Mills, the company behind the South's heirloom-grain revival, helped usher this beautiful little pea back into the limelight. Chef Ashley Christensen orders hers from ansonmills.com, though you can substitute dried black-eyed peas and cook them for about 1 1/4 hours.

Recipe notes

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