Peas-y Peas and Celery
Ingredients
- 1 1/2 T. vegetable oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 C. vegetable broth
- 1 C. fresh purple hull peas
- 1 C. green peas
- 1 stalk celery, diced
- salt and pepper, to taste
- 2 t. butter
Instructions
- Saute onion and garlic in olive oil until onion begins to soften
- Add broth and vegetables and bring to a low boil
- Reduce heat to low, cover, and simmer for 30 minutes, or until beans are just tender
- Drain liquid, toss vegetables with butter, salt and pepper
I'm sure you'll like them too. So much that I'm sharing this recipe from the farmer's market for their summer succotash. As the farmer points out, if you can't get purple hull peas you can always substitute fresh baby lima beans, fresh cranberry beans, or fresh black-eyed peas.