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Heirloom cowpeas, shelled and harvested from Stacy Lyn's garden cooked into a soup
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Heirloom Cowpeas

Our family's favorite varieties of cowpeas are "Old Timer" or "Purple Hull Speckled", "Big Red Ripper", "Purple Hull Pink Eye" and the "Whipporwill Cowpea". They can be used interchangeably in this recipe.

Ingredients

  • 4 cups fresh heirloom cowpeas
  • 4 cups water or chicken stock for a deeper flavor
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 1/2 red bell pepper
  • 1/2 vidalia onion
  • olive oil

Instructions

  • Place cowpeas, chicken stock, butter, and salt into a large saucepan. Bring to a boil. Once it reaches a boil, lower to simmer.
  • Meanwhile, sauté diced red bell pepper in olive oil until al dente. Dice onion. When peas are just about (about 30 minutes on simmer), pour into bowl and sprinkle bell peppers and raw onion on top. Serve.