2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
1/2 lb fresh purple hull peas
chicken or vegetable stock (just enough to cover the peas)
3 cups chopped grape tomatoes (about 1 1/2 pounds)
4 ears corn, silks removed, husks on, soaked in cold water for 10 minutes
3 tablespoons thinly sliced fresh basil
Preheat grill to medium-high. Meanwhile, heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add hull peas and stock. Reduce heat to medium-low, cover, and simmer until tender (approximately 35 minutes). Remove from heat, strain and set aside.
While hull peas are simmering, grill the corn, turning every 5 minutes until fragrant and tender. Remove corn from grill, slice off kernels and mix with tomatoes, hull peas, and basil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving.
Sherry Wallis on said:
Your recipe title says Purple Hull Peas, but the ingrediets list lima beans and no peas. Inthe instructions, you talk about lima beans and purple hull peas. Maybe you need to correct this.
RecipesFHD on said:
Thanks Sherry – just corrected the error. Hope it turned out OK for you.