Pea Sauté Recipe

Soak and cook peas (if using dried)

Rinse 2 cups dried field peas. Place in a large pot, cover with the 4 cups chicken broth (or water plus stock), bring to a simmer, reduce heat to low, cover and cook until tender but not mushy, 45–60 minutes. If using fresh shelled peas, blanch 3–4 minutes and proceed to step 'Finish peas with bacon and veggies.' Drain and reserve 1 cup cooking liquid.

Render bacon

While peas cook, heat a large sauté pan over medium heat. Add the diced applewood bacon and cook until fat renders and bacon is crisp, about 7–9 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving bacon fat in the pan. Reserve bacon.

Sweat aromatics

To the pan with 1 tablespoon bacon fat (add olive oil if needed), add the chopped onion and cook over medium-low heat until translucent, about 5 minutes. Stir in the mashed roasted garlic and thyme and cook 30 seconds until fragrant.

Cook okra and tomatoes

Increase heat to medium-high, add the sliced okra and sauté 4–5 minutes until lightly browned and tender (this reduces sliminess). Add the diced tomatoes, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, and cook 3–4 minutes until tomatoes begin to break down.

Combine peas

Add the cooked peas to the pan along with up to 1 cup reserved cooking liquid or additional chicken broth to reach a saucy consistency. Stir to combine and simmer gently 5–8 minutes so flavors meld. Stir in 2 tablespoons unsalted butter and the reserved crisp bacon. Taste and adjust seasoning with 1.5 tsp kosher salt and 1/2 tsp black pepper as needed.

Finish

Remove from heat. Stir in half the chopped parsley and half the scallions. Keep warm while you finish the cornbread and aioli.

In a small bowl combine 1/2 cup mayonnaise, 2 mashed roasted garlic cloves, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve. If garlic is strong, start with 1 clove and add to taste.

Preheat skillet

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it heats.

Mix dry ingredients

In a bowl whisk together 1 cup cornmeal, 3/4 cup flour, 1 tsp baking powder, 3 tablespoons sugar, and 1/2 tsp salt.

Combine wet ingredients

In a separate bowl whisk 1 cup buttermilk, 1 large egg, 3 tablespoons melted butter and 1 tablespoon honey until combined.

Make batter and bake

Pour wet into dry and stir just until combined (do not overmix). Carefully remove hot skillet from oven, add 1 tablespoon melted butter to coat, then pour batter into skillet and smooth top. Bake in preheated oven 18–22 minutes until golden and a toothpick inserted into center comes out clean. Let cool 5 minutes, then slice into wedges.

Spoon a generous portion of the pea sauté onto plates alongside a wedge of warm sweet cornbread. Dollop 1–2 tablespoons roasted garlic aioli over the peas or serve aioli on the side. Sprinkle remaining chopped parsley and sliced scallions over the peas and cornbread for freshness. Serve immediately.