Cook fresh black-eyed peas with fire-roasted tomatoes, summer squash, garlic, and tarragon for Southern stew with a French twist. Use other fresh shelling peas or beans if you like. If you are lucky enough to get your peas still in their pods, see how to shell fresh black-eyed peas and other “shellie” peas here.
This recipe shows how using fresh seasonal ingredients can bring variety and flair to your cooking even on a tight budget. I’d be delighted to get this dish at a fine farm-to-table restaurant, yet the key ingredient costs just three dollars a pound. A pound of unshelled black-eyed peas is enough for two main-dish servings.