Slow-Cooked Sea Island Red Peas

By Anson Mills
Contributed by Craig Hawley
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Nutrition per serving    (USDA % daily values)
Uploaded by: Craig Hawley


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Ingredients for 4 servings

1 qtSmoked Ham and Chicken Stock, de-fatted and ham bits reserved

7 ozs (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

½ carrot, peeled

2 small inner celery ribs, leaves attached

2 garlic cloves, peeled

1 small Turkish bay leaf

1 tsp curry powder

½ tsp red pepper flakes, or to taste

Fine sea salt



Bring the stock to a simmer over medium-high heat in heavy-bottomed 3-quart saucepan. Stir in the soaked and drained peas, the onion, carrot, celery, garlic, bay leaf, and curry powder. Return the liquid to a simmer, and then reduce the heat to low. Cover the pan partially and simmer gently, stirring occasionally, until the peas are tender, 1 to 1¼ hours.


Remove and discard the vegetables and bay leaf. Season with the red pepper flakes and salt to taste. Remove ¼ cup or so of peas and broth and puree them in a blender or food processor or with a burr mixer. Return the puree to the pot with the peas. (Alternatively, you can mash the peas directly in the pan with a potato masher or fork.) If the gravy is too thick, thin it with a bit of water. Stir in the reserved ham, if desired. Cook just until heated through. Taste for seasoning and serve hot over Simple Buttered Carolina Gold Rice Grits.

View instructions at
Anson Mills

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