Year of the Bean

In addition to the much-discussed wonders of Rancho Gordo, South Carolina’s Anson Mills has been doing amazing things bringing back and distributing grains from the Southeast US. Though mostly focused on rice, corn and wheat (their grits are divine), they do also have a few beans and peas, including the Sea Island Red Peas.

I mostly followed their advice for the first go and was happy I did – they were super-flavorful, savory, and both held up as the star of a dish and were a lovely side. (Another catchup post, this was 10 days ago!)

Ingredients

• 1 quart rich homemade stock (chicken or a blend
• 7 oz (1 cup) Anson Mills Sea Island Red Peas, covered with water, soaked overnight in the refrigerator, and then drained
• ½ yellow onion, peeled, cut through root end, and layers left intact
• 1 small carrot, peeled
• 2 garlic cloves, peeled
• 1 small Turkish bay leaf
• 1 tsp. curry powder
• 1 tsp. red pepper flakes
• 1 tsp. salt

Procedure

1. Bring the stock to a simmer over medium-high heat in heavy-bottomed 3-quart saucepan.
2. Stir in the soaked and drained peas, the onion, carrot, garlic, bay leaf, and curry powder.
3. Return the liquid to a simmer, and then reduce the heat to low.
4. Cover the pan partially and simmer gently, stirring occasionally, until the peas are tender, 60 to 90 minutes.
5. Remove and discard the vegetables and bay leaf.
6. Season with the red pepper flakes and salt to taste.
7. Remove ¼ cup or so of peas and broth and puree them in a blender, food processor, or with an immersion blender; return the puree to the pot with the peas (you can also mash the peas directly in the pan with a potato masher, fork, or wooden spoon)
8. If the gravy is too thick, thin it with a bit of water; cook until desired consistency, and serve either on its own or over rice or grits!