Ice-Cold Schav
Gabrielle Hamilton
223 ratings with an average rating of 4 out of 5 stars
223
45 minutes
Braised Fresh Black-Eyed Peas With Baby Turnips
- Total Time
- 1 hour, plus overnight chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch baby white turnips with greens, such as Hokkaido (8 ounces)
- 4tablespoons French-style unsalted butter
- 2small red onions, diced
- Kosher salt and black pepper
- 1½pounds fresh black-eyed peas in pods, shelled
- Fresh mint leaves, torn, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
274 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 6 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
- Step 2
Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to “shine.”
- Step 3
Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
- Step 4
Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
- Step 5
Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
- Step 6
Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
- Step 7
Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.
Private Notes
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Cooking Notes
Tracy
Well guess what? I'm a wintered-over chalky, drab dried person. So please tell me approximately how many dried black-eyed peas to use for this recipe. Thank you.
Kristen Eberlein
Hey, for those of us who get fresh black-eyed peas already shelled, what weight or volume are we talking about here? Thanks.
Mary from Terry, MS
This is a delicious way to cook peas. My husband doesn't like turnip roots so I usually add fresh green beans instead. I saute a little white onion and garlic in olive oil before adding the peas and water to the pot. We grow blackeyed and purple hull peas every summer but sit inside the air conditioning to shell them. It's hot and humid here!
Aaron
About what quantity of shucked peas is this? My market sells them fresh outside of their pods.
Liza
https://www.melissas.com/products/black-eyed-peas According to this site, black-eyed peas are not currently in season, which may explain why 3 stores I've called don't have fresh ones in stock.
Liza
Swiss chard, okay, that's easily available. But the rest of the list, from pink-eyes to fresh red kidneys--why such an esoteric and hard to find list? Maybe you should make them available along with the recipe!
golden hills
from google search 1.5# w/shell ~= 1.9 c or 19 oz shelled
Mary from Terry, MS
The weight of the paper thin shells is negligible. Just buy 1.5 pounds plus a couple of extra handfuls of the peas in shells, and use them. The recipe is extremely forgiving and exact weights and measurements are unnecessary.
Elizabeth
I grew cowpeas in the garden this year. Instead of using turnip greens, I braised the cowpea leaves which are edible and delicious!
jen
OMG! Gabrielle, you have found a way to use two things I love in this world. Fresh shelled black eyed peas and harkurei turnips! I have bags of fresh, frozen peas from last year in my freezer! Now I have perfect way to use them! Thank you! Thank you! Thank you!
DW99
Apologies if this isn't useful, but in case it might be: A yellow banana whose peel is still plump is almost exactly 1/3 peel and 2/3 edible fruit (I've weighed three, out of curiosity!); that ratio might hold for other edibles that come with a casing, but I'm not sure. Perhaps google a bit, if no one has a definitive answer? (If I've weighed bananas, someone in the world has weighed beans with and without their pods ...)
Mary from Terry, MS
Ask the proprietors of southern soul food or African-inspired food restaurants where they get their blackeyed peas. They are a staple of both cuisines. I'm pretty sure someone somewhere in Harlem or other areas of NYC are getting fresh peas from somewhere. Vegetarian or vegan restaurants probably know where to get them, too. Good luck!
Jg
Why discard the turnip stems? They are delicious!
Colette
I grow black-eyed peas and measured some in the shell and then again after they had been removed. Per pound my unshelled beans yielded between 2 and 1/4 and 2 1/2 cups. So you'll need at least 4 cups shelled peas for this recipe.
Beth.
With the top of respect to the recipe developer (truly), I will never in my life shell anything. I do cook from dried, however, and this recipe was great for using the black-eyed peas I had in my freezer. I measured out the amount I'd eat as a couple of servings (which will double next time, yum) and used the ingredient list and procedure to help me out. I'm always looking for a way to use these peas. I usually eat them cold with a little olive oil, herbs de Provence, and big salt. Thank you!
Scott
This is an awesome recipe that works with any fresh legumes. The only way to make it any better is to skip the salt and add country ham instead. Turbocharging ingredient!
ea
Did it with cranberry beans instead and it was great. Turnip tops are actually some of my favorite greens..
Josh Wilson
I'm sorry, what exactly is the difference between restaurant and home pinches? And for those of us -heaven forbid- not so fortunate to have fresh beans at our disposal, what is the quantity of beans?
LG
Can we define what it means to "sweat" something in a pan? What is the difference between "restaurant style" pinch and "home cooking" pinch? And where exactly does one purchase fresh black eyed peas?
LindaL
I found some fresh field peas in the pod at a farm stand in New Jersey this September, as well as some fresh white turnips with greens. Fresh mint leaves from our garden. Interesting and flavorful lunch, even though I did not take the time to let it rest overnight.
zoe
delicious, and made even more so with a bit of parmesan cheese to finish...
Didi
What's the difference between a "restaurant-chef pinch" and a "home-cook pinch" of salt?
LindaL
I think she means chefs use more salt than most home cooks.
Martha
So what's the difference between a chef's pinch of salt and a home=cook's pinch of salt??
Michael
Union Square farmer's market usually has beans in a pod--I got flageolots there this weekend (9/18/21)
Sarah
Purple hull peas are very easy to find in southern farmer’s markets this time of year. Sorry to all y’all northerners! Just bought a couple batches and some fresh turnips at the market yesterday and can’t wait to try out this recipe!
Alan Flaherty
What's thhe difference between a restaurant-chef pinch of salt and a home-cook pinch? That that be expressed in grams or fractions?
Canscoe
Does anyone know where to find fresh black eyed peas in a pod? Especially in the north east?
John Golden
The main issue is where to find fresh black-eyed peas or Jacob’s cattle? If in the south one would be in heaven since fresh beans like limas are everywhere. In Maine where I live I’ve never seen ‘em at farmers markets. Years ago when I lived in the Hamptons the Green Thumb in Water Mill used to have fresh beans in the shell, including limas. One time a Maine farmer in the Camden area had fresh Lima beans but never again.
2tattered
I grow cowpeas here in western Massachusetts, pink-eye purple hull and Dixie Lee’s. Black-eyed peas are a cowpea, also called field peas. They are the easiest crop ever - all they need is sun. I love the big Lima beans, but our growing season is still a bit too short. I’m going to try them from transplants next year. They won’t germinate in cold soil, and the big ones need at least 90 days until harvest. They don’t care for the cool days of early fall, either.
Colette
I grow black-eyed peas and measured some in the shell and then again after they had been removed. Per pound my unshelled beans yielded between 2 and 1/4 and 2 1/2 cups. So you'll need at least 4 cups shelled peas for this recipe.
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