Southern Sea Island Red Pea Salad With Okra Oil

This absolutely irresistible salad combines distinctly Southern ingredients for a perfectly balanced symphony of flavors. The earthy and slightly nutty Sea Island Red Peas are the perfect balance for the fresh bright flavor of pickled celery and the complexity of okra seed oil. It is a major hit with everyone that has tried it, even the picky eaters who don't love bean salads! 

Sea Island Red Peas, A Southern Tradition

Steeped in history, these heirloom field peas are a more flavorful and diminutive cousin to black eyed peas and are grown traditionally on the Carolina Sea Islands. Introduced from Africa by enslaved people, they became a staple of the Gullah Geechee kitchen, often paired with Carolina Gold Rice. During the depression, cultivation came to a stop and the Sea Island Red Pea nearly went extinct. Thankfully due to a few small farms they are making a comeback. They are meaty and slightly sweet, but unlike the store bought black eyed peas you may have tried in the past they are packed with deep, rich flavor that can be described as "meaty."

Discover the Rich Tradition and Culinary Magic of Cold-Pressed Okra Seed Oil

Cold-pressed okra seed oil is a gem cherished by chefs and food enthusiasts alike, bringing a touch of Southern heritage to modern cuisine. Okra, a staple in Southern cooking with a history deeply rooted in African-American culture, has been celebrated for generations not only for its versatility but also for its rich flavor. This oil captures the essence of okra, delivering nutty, complex flavors and a buttery texture that is unmatched in the world of culinary oils. Beyond its delightful taste, cold-pressed okra seed oil is packed with health benefits, including high levels of antioxidants, vitamins, and essential fatty acids, making it a nutritious addition to any recipe. Embrace the tradition and health benefits of this unique oil to elevate your dishes with its unparalleled depth and Southern charm. We offer this unique ingredient for a limited time each summer so make sure to get on the wait list if you've missed it.

Ingredients:

• 1 cup dry Sea Island Red Peas
• 1 teaspoon kosher salt
• 1/4 cup shallot minced
• 1 cup cherry tomatoes, cut in half
• 1/2 cup parsley, chopped
• 1 cup red bell pepper, diced 
• 1/2 cup pickled celery (recipe below)
• 2 tablespoons Okra Seed Oil
• 1 teaspoon brine from pickled celery (below)
• 1/4 teaspoon white pepper
• 1/2 teaspoon kosher salt

• 1 c. diced celery (about 2 ribs)
• 1 big sprig fresh dill
• 1/2 c. white wine vinegar
• 1 tabelspoons water
• 1T. sugar
• 2 teaspoons kosher salt
• ¼ tsp. celery or dill seed

Directions:

Make the pickled celery: Combine the vinegar, water, sugar, salt and celery seed in a small sauce pan and bring to a boil. Turn down to a simmer and stir until the sugar and salt have dissolved. Put the celery and dill in a canning jar and pour the brining liquid overtop, covering the celery. Refrigerate for at least 1 hour or up 48 hours. 

Cook the sea island red peas in enough salted water to cover them by at least 2 inches.  They are small and somewhat delicate so they cook relatively quickly. In an instant pot cook them for 17 minutes and allow the steam to escape for 10 minutes and then release steam, strain them and set aside to cool. On the stove bring them to a boil then reduce to a simmer, covered, for approximately 30 minutes, checking the water level and making sure they are not getting too soft. They should be soft, with no chalky texture but still holding their shape.