Zipper Peas with Peaches and Burrata

Name: Zipper Peas with Peaches and Burrata
Prep time: 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 3 tsp. olive oil, divided; 1 medium shallot, finely chopped; 2 cloves garlic, finely chopped; 1 1/4 lb. shelled fresh zipper or black-eyed peas; 1 bay leaf; 1 c. finely chopped red bell pepper; 1 tbsp. chopped fresh flat-leaf parsley; 1 tbsp. chopped fresh tarragon; 1/2 c. Potlikker Vinaigrette (see below); 4 oz. burrata, torn into bite- size pieces; 1 ripe peach, sliced into thin half-moons; 6 fresh basil leaves, torn; 2 c. reserved cooking liquid from peas; 1/4 c. olive oil; 2 tbsp. Champagne vinegar; 1 tbsp. fresh lemon juice; 1 tsp. Tabasco hot sauce; Kosher salt

This refreshing summer side is as satisfying as it gets.

By Whitney OtawkaPublished: Mar 17, 2021

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zipper peas with peaches and burrata in a pink bowl held by two hands

Emily Dorio

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Yields:

4 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs

Field peas thrive in the relentless Georgia heat. Pair them with sweet peaches and creamy burrata for a refreshing side. This recipe originally appeared in the book Saltwater Table: Recipes from the Coastal South.

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Ingredients

3 tsp. olive oil, divided
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1 1/4 lb. shelled fresh zipper or black-eyed peas
1 bay leaf
1 cup finely chopped red bell pepper
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh tarragon
1/2 cup Potlikker Vinaigrette (see below)
4 oz. burrata, torn into bite- size pieces
1 ripe peach, sliced into thin half-moons
6 fresh basil leaves, torn

Potlikker Vinaigrette

2 cups reserved cooking liquid from peas
1/4 cup olive oil
2 Tbsp. Champagne vinegar
1 Tbsp. fresh lemon juice
1 tsp. Tabasco hot sauce
Kosher salt

Directions

1. Step 1Heat 2 teaspoons oil in a medium pot over medium heat. Add shallot and garlic and cook, stirring occasionally, until soft, 1 to 2 minutes. Add peas, bay leaf, and 5 cups water. Season with salt. Bring to a boil, reduce heat, and simmer until peas are tender but not mushy, 35 to 40 minutes. Let peas cool in liquid. Reserve 2 cups cooking liquid for Potlikker Vinaigrette recipe; drain.
2. Step 2Heat remaining teaspoon oil in a medium sauté pan over low heat. Add pepper and cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a bowl. Add peas, parsley, tarragon, and Vinaigrette; stir to combine. Serve topped with buratta, peach, and basil. Serve immediately.
Potlikker Vinaigrette
1. Step 1Bring reserved cooking liquid to a boil in a small saucepan. Cook until reduced to 1/2 cup, 18 to 20 minutes; cool to room temperature. Whisk together cooking liquid, olive oil, Champagne vinegar, fresh lemon juice, and Tabasco hot sauce in a bowl. Season with kosher salt.

Note: You can use frozen black-eyed peas if you can’t find fresh zipper or black-eyed peas. If you don’t have a full 2 cups of cooking liquid left, don’t fret. Simply shorten the amount of time you reduce the liquid in the vinaigrette recipe.

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