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Red Peas, Pork Belly and Cheesy Grits

Ingredients

  • 1 c. dried Sea Island red peas
  • 1/2 tsp. kosher salt
  • 1 clove garlic minced
  • 3 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1/8 c. olive oil plus more for drizzling
  • 1/4 c. finely chopped celery
  • 1/4 c. celery leaves
  • 1/4 c. finely chopped onion
  • 1/2 tsp. crushed red pepper
  • 1/2 large jalapeno seeded and chopped fine
  • 1 1/2 Tbsp. unsalted butter
  • cooked cheesy grits
  • pork belly fried or thick sliced bacon fried and cut in strips

Instructions

  1. Soak the red peas in three cups water overnight.
  2. Tie the thyme and bayleaf with kitchen twine to form a bundle (bouquet garni).
  3. The next day bring water with peas and bouquet garni to a boil (do not drain) and boil for about 15 minutes. Reduce heat to medium and gently simmer adding in water by the 1/4 cup as needed to keep the peas covered with water. Cook until peas are tender but still hold their shape, about 20-25 minutes. Remove from heat and add the salt.
  4. Heat 1/8 cup oil in medium pot over medium heat and add the garlic, crushed pepper, celery, onion, and jalapeno pepper; cook until vegetables are tender, about 15 minutes. Add the peas with their liquid; bring to a simmer. Cook until flavors meld and sauce has thickened. This should take about 10-15 minutes. Remove from heat; stir in butter. Set aside.
  5. Remove about 1/3-1/2 cup cooked peas and mash with potato masher or fork and then return to pot.