If you live in the Southern states you are familiar with black eyed and other varieties of peas. They are easy to grow and can be found at many u-pick farms throughout the region. My daughter and I had a great day picking our own zipper peas, shelling and cooking them together. She had so much fun doing all of the “work” and was excited to try the finished product. Be careful not to add too much chipotle or it might be too spicy for kids to try. Enjoy!
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon chipotle pepper seasoning (optional)
2 cups washed and shelled Southern peas (such as zippers, purple hulls, or black eyed)
2 cups broth, vegetable or chicken
1 rib celery, halved
Heat olive oil over medium-high heat. Add onion, garlic and chipotle seasoning and saute until onion is translucent, about ten minutes.
Add the peas, broth and celery. Bring to a boil. Reduce heat and simmer until peas are tender and have a creamy consistency.
This is a true Farm to Table recipe today! Head to our Facebook page to see a couple of cute pics of Michelle’s daughter picking the peas.
Photo and recipe by Michelle