Fresh Field Pea Hoppin John with Three Sisters Succotash

Summer on the farm means lots of fresh field peas, beans and corn. Hoppin’ John, a traditional southern dish of cooked peas and rice can be made year round using dried peas in the cooler months but when the new, fresh field peas are here, we always make some for a simple lunch, side dish, or when served cold, a refreshing salad. We like to top ours with a tangy chow-chow or our Three Sisters Succotash.

Serves 6

2 cups water for rice
1 cup uncooked long-grain rice
2 tablespoons salt, divided
2 cups fresh or frozen field peas
2 tablespoons olive oil
½ cup diced onion
½ cup diced celery
salt and pepper

In a medium saucepan, combine the water, rice and 1 tablespoon of the salt. Bring to a boil then cover, reduce the heat to low and continue to cook, untouched for 20 minutes. Turn the heat off and allow to sit covered for 5 minutes.

In another medium saucepan, cover the peas with water, add 1 tablespoon salt and cook over medium-high heat, stirring often until the peas are tender, about 30 minutes.

In a large skillet, heat the olive oil over medium-high heat and sauté the onions and celery together until the onions become translucent and the celery is soft. Add in the cooked field peas to heat and then remove from the heat and combine with the rice. Salt and pepper to taste.

Serve warm or served chilled as a salad over a butter leaf lettuce leaf and top with Three Sisters Succotash

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