1 cup dried Sea Island red peas or black-eyed peas, picked over, soaked overnight
2 tablespoons avocado or canola oil
2½ cups okra, sliced ½-inch-thick on the bias
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 cup finely diced sweet onion
¾ cup finely diced red bell pepper
¾ cup finely diced orange bell pepper
1 cup fresh corn kernels (from 1 large cob) or frozen corn kernels, thawed
½ cup diced tomato
1 teaspoon salt
½ teaspoon ground pepper
- Drain peas and rinse. Place peas in a large pot, cover with water, and bring to a boil over high heat. Adjust heat to maintain a simmer and cook, covered, until tender, about 60 minutes. Drain, reserving 1 cup of cooking liquid.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add okra and cook, turning as needed, until browned and tender, about 5 minutes. Transfer to a plate and keep warm.
- Add butter and olive oil to the skillet. Add onion and cook, stirring frequently, until browned on the edges, about 3 minutes. Add bell peppers; cook, stirring occasionally, until the vegetables are soft and browned, about 2 minutes. Add corn and cook 5 minutes more. Add reserved pea cooking liquid and tomato and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Stir in peas, salt, and pepper and cook until beans are heated through, about 2 minutes. Serve topped with the okra.
Recipe ByMatthew Raiford