Recipes

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Use a ratio of 1:4-5., plus a little extra water as necessary during cooking.   That is, for every 1 cup of shelled dry peas, use 4 to 5 cups of water.   To start, rinse the dry peas and inspect for any little pieces of soil or dry hull that may have accidentally found its way into your peas.   Place the rinsed peas in a heacy-bottomed sauce pan and add water.  Bring to a boil, then reduce heat to a simmer and cook for 1-1.5 hours.  Check ocassionally to see if more water needs to be added to prevent the peas from becoming too dry and sticking to the pan.  Of course, you can adjust the amount of water according to your preferences for thickness of the peas when they are fully cooked.   Fully cooked peas are creamy and very soft.  They will easily give under the pressure of a spoon pushed down on them.  Salt to taste.  Many people add a pieve or two of bacon the cooking process, or even ham hocks.

This recipe is from Chef Jessica Shillato @ Edible Communities.  

Hummus is typically made with chickpeas, but this hummus gets a little southern flair from dried whippoorwill peas.  Serve this with your favorite fresh veggies or bread for dipping.

Ingredients

• 2 cups dried whippoorwill peas Sea Island Red peas or cow peas can be substituted
• 4 medium garlic cloves
• ¼ cup olive oil plus additional for garnish
• ¼ cup tahini
• Juice from 1 lemon
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon cumin
• Black and white benne seeds to garnish
• Rainbow carrots to serve

Directions

• In a medium saucepan, simmer peas in 6 cups boiling salted water until tender, 1 hour and 30 minutes to 2 hours. Drain, and let cool.
• In same saucepan, heat olive oil and garlic over medium-low heat. Cook, stirring occasionally, until garlic is tender, about 15 minutes. Do not let garlic brown; reduce heat if needed.
• Add cooked peas, garlic and oil, tahini, lemon juice, salt, cayenne pepper and cumin to a blender; blend until smooth. Transfer hummus to a small bowl; drizzle with olive oil and garnish with benne seeds. Serve with carrots.

• This recipe comes to us from Edible Columbia..

This recipe is from Greg Henry @ Sippity Sup.

Ingredients

• 2 tablespoon olive oil
• 2  medium onions, roughly chopped
• 4 clove garlic, peeled and roughly chopped
• 1 pound cow peas or black eyes peas
• 1 teaspoon ground cumin
• 1 teaspoon African berber spice mix (substitute paprika)
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1  (28 oz) can diced tomatoes
• chicken stock, to taste as needed
• 1 bunch kale, thick veins removed and roughly chopped
• salt and pepper as needed
• sour cream or crumbled feta as garnish (optional)
• 1  whole cinnamon stick
• 1  whole star anise

Directions

Rinse the beans well, Drain and set aside.

Heat the oil in a large heavy bottomed dutch oven set over medium heat. Add the onions and garlic and cook, stirring often until the onions soften and the garlic is fragrant. Add the beans, stirring to coat and cook an additional 2 minutes. 

Add the cumin, paprika, ginger, cayenne, cinnamon stick, star anise, and tomatoes with their liquid and enough water to cover the beans by about 1‑inch. Bring the beans to a simmer, add 2 or 3 teaspoons salt then lower the heat and cook covered, stirring occasionally until the beans are softened somewhat and most of the liquid is mostly absorbed; about 45 minutes to 1 hour. Watch the liquid level carefully and add more water if needed.

Add enough chicken stock to cover the beans by about 1‑inch (or more if you prefer to serve this as a soup). Bring the mixture to a boil, lower heat and simmer until the beans are tender but not mushy. About 15 minutes. Remove the cinnamon stick and star anise. Add the kale, stirring to incorporate until it is just wilted. Adjust seasoning and serve with sour cream or crumbled feta cheese (optional).