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Field Peas in Tomato Gravy

Source of Recipe

From "The New Orleans Kitchen" by Justin Devillier


Recipe Introduction

"My version of this classic was created to accompany a roasted pork dish at an outdoor event I cooked at years ago. They wanted me to make two dishes, so I decided to make a roasted pork shoulder with this gravy, but I also wanted the gravy to work as a stand-alone option for vegetarians (I used vegetable stock). This recipe nailed it. The dark roux gives that rich, quintessentially South Louisiana flavor, combined with that nice, hearty summertime field pea and tomato combination. You can serve this over rice, with meat, or just eat a bowl on its own, like stew. It's rich, yes, but also feels fresh because of the vegetables, so there's balance. You can use any type of field pea here: black-eyed peas, crowder peas, purple hull peas, pinkeyes, or lima beans. If using frozen peas, rinse them under warm water to remove any freezer ice and help them come up to temperature quickly."

List of Ingredients

â—¦  1 cup all-purpose flour
â—¦  â…” cup peanut oil
â—¦  2 cups small-diced onions
â—¦  1 cup small-diced red bell pepper
â—¦  ½ cup small-diced celery
â—¦  2 tablespoons chopped garlic
â—¦  2 cups chicken stock, vegetable stock, or water, at room temperature
â—¦  2 cups tomato purée
â—¦  ½ cup water
â—¦  1 ½ pounds fresh or frozen field peas
â—¦  1 tablespoon plus 1 teaspoon thyme leaves
â—¦  2 teaspoons kosher salt, plus more as needed
â—¦  Black peppercorns
â—¦  ¼ cup chopped flat-leaf parsley leaves
â—¦  ½ cup thinly sliced green onions, white and green parts
â—¦  Juice of ½ lemon
â—¦  3 to 4 cups hot, freshly cooked white rice (optional)


Recipe

Make a dark roux with the flour and peanut oil in a large sauté pan.

Add the onions and increase the heat to high. The roux will seize up a little, which is okay—stir it and allow the onions to cook, stirring often, for about 5 minutes. Add the bell pepper, celery, and garlic. Cook, stirring often, for 1 to 2 minutes, so the vegetables break down a bit.

Add the stock or water and stir to dissolve the roux, 1 to 2 minutes. Stir in the tomato purée and ½ cup water. Add the field peas, 1 tablespoon of the thyme, the salt, and 5 grinds of black pepper and let the mixture come to a boil. Decrease the heat to low, cover the pot, and cook the peas at just below a simmer until they are completely tender, the sauce has thickened up a little, and the vegetables are very soft, about 1 ½ hours.

Taste and add more salt. Remove from the heat and stir in the parsley, green onions, and lemon juice. Stir and taste for seasoning again. Transfer to a serving dish and garnish with the remaining 1 teaspoon of thyme. If you like, serve with rice. The peas will keep in the refrigerator, tightly covered, for up to 5 days. Reheat gently over low heat.

Makes 6 to 8 servings