PurpleHull Pea Festival Recipes

PurpleHull Peas with Mushrooms
6 tablespoons vegetable oil
1 tsp. whole cumin seeds
1 inch-long stick of cinnamon
1-1/2 medium onions, peeled and chopped
4 cloves garlic, peeled and finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 15-oz. can tomatoes, drained and chopped
2 tsp. ground coriander seeds
1 tsp. ground cumin seed
1/2 tsp. ground turmeric
1/4 tsp. ground red pepper
3-1/2 cups fresh purplehull peas
5 cups water
2 tsp. salt
Freshly ground black pepper
1/4 cup chopped fresh cilantro

Heat on Dutch oven over medium-high heat.  When
hot, put in whole cumin seeds and cinnamon
stick.  Let sizzle 5 to 6 seconds.  Add onions
and garlic.  Stir and fry until onion pieces
turn brown at edges.  Add mushrooms and cook
until they wilt.  Add tomatoes, coriander,
ground cumin, turmeric and ground red pepper.
Stir and cook 1 minute.  Cover, turn heat to low
and cook 10 minutes.  Add peas and water.  Bring
to a boil, then reduce heat and simmer 15
minutes.  Add salt, black pepper and cilantro.
Simmer, uncovered, 20 to 30 minutes, or until
tender, stirring occasionally.  Remove cinnamon
stick before serving.  Makes 6 to 8 servings.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


 Back to Recipes Page