Purple hull peas are a staple on every southern table. Most often slow cooked with a bit of meat fat, and served up with a huge slice of cornbread. Peas have so much more potential than a side dish and are a great component added to a dip or appetizer. The French are famous for their succotash, and I’m a huge fan. But for me, it’s just a fancier version of a dip. Cook up a summer style succotash dip popping with fresh herb and veggie flavor from peas. Serve warm alongside or atop a crispy crostini with a slice of fresh tomato and crumbled bacon. Maybe even a little spoonful of pepper jelly. Careful not to neglect any of your garden bounties. Those purple stained hands are well worth the sacrifice for such a delicious treat. Call it whatever you like succotash, dip, or just plain heaven!
RECIPE:
4 slices bacon
2 cups purple hull peas
1 cup corn
1 cup onion, minced
1 pint tomatoes, roughly 2 cups chopped
1 tablespoon butter
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
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1 teaspoon granulated garlic
1 (4oz) jar pimentos, drained
3 tablespoons sherry vinegar
1 teaspoon sugar
coarse salt & ground pepper
METHOD:
1. Shell peas and remove any that are blemished or discolored. Place in a large saucepan and cover with water. Cook over medium high heat until tender, and easily pierced with a fork. Remove from heat; drain.
2. Prepare bacon by frying in a skillet until browned and extra crispy. Remove from pan and allow to cool on a paper lined plate and crumble. Reserve 2 tablespoons bacon drippings.
3. In the same skillet as the bacon drippings; melt 1 tablespoon butter over medium-high heat. Add peas, corn, onion, tomatoes, herbs, and garlic. Saute, stirring frequently for 8-10 minutes until onions are translucent and vegetables are tender. Remove from heat. Season with salt and pepper to taste.
4. Combine vegetable mixture with the remaining ingredients. Toss with crumbled bacon and a garnish of fresh parsley.
