Purple Hull Peas and Tomato Bread Salad

I was going to tackle fried green tomatoes as a side dish for this, but a stubborn little one stayed up past his bedtime and sucked my motivation. So… cherry tomatoes made into a salad with leftover bread croutons it was. I can’t say that I’m disappointed. It was probably a much more delicious result than what I intended. I love when that happens.

Purple Hull Peas
Serves: 6
  • 1 onion diced
  • 2 stalks celery diced
  • 1 bell pepper diced
  • 1 small head of garlic peeled and minced
  • 3 cups fresh purple hull peas
  • 4-6 cups vegetable stock
  • 1 tsp brown sugar
  • salt & pepper to taste
  1. Add onion, celery, and bell pepper to a hot dry pot. Stir and cook for a few minutes. Add splashes of vegetable stock to avoid sticking. Add all other ingredients. Stock should cover beans by about an inch.
  2. Cover and simmer for an hour. Uncover. Can be simmered indefinitely for a slow-cooked taste, or served immediately if desired tenderness.
  3. Serve over whole grain rice or cornbread.

Tomato Bread Salad
Serves: 2
  • 2 servings whole grain french bread, cut and prepared as croutons
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
  1. Toss ingredients together and serve.



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