Rancho Gordo Zipper Cream Peas

Rancho Gordo Zipper Cream Peas

Just as heirloom beans were a revelation after growing up with commodity beans, heirloom varieties of peas have opened up worlds of flavors we never knew existed. We were wrong. Peas are not beans, but they are worthy of your admiration, especially when they are as good as Zipper Cream field peas. The first bite of Zipper Creams is nice, a little like traditional Black Eyed Peas, but all of a sudden, a wonderful nutty glow takes over, and so far, everyone has been happy, even those who think they dislike Black Eyed Peas. We don't want to oversell them but we like them very much and they are staying in the Rancho Gordo family.
Ingredients:
1/2 lb uncooked Rancho Gordo Zipper Cream Peas, picked over and rinsed (you will use 1/2 cup cooked peas for this recipe and save the remaining for another use)
1 tbsp finely diced onion
1 bay leaf
1 sprig thyme
2 to 3 parsley stems
12 oz unsalted butter (softened)
1/2 tsp Kosher salt
1/2 tsp sherry vinegar
2 to 3 drops Liquid Smoke
Olive oil for serving
Sliced bread or cornbread for serving
Directions:
If time allows, soak peas for about 3 hours.  Cook in lightly salted water with the onion, bay leaf, thyme, and parsley stems until al dente tender but still holding their shape.  Drain, cool, and reserve 1/2 cup for the butter (save the rest in the refrigerator or freezer for another use.

Cut butter in pieces and let it soften to a smooth pomade consistency. Transfer to a stand mkixer with a paddle attachment.

Start the mixer on low and begin creaming the butter. Add the cooked peas gradually, mixing gently. The goal is a partially broken texture _ some peas fully incorporated, some still whole for speckling throughout.

Add the salt, sherry vinegar, and liquid smoke. Mix just until combined, then taste and adjust. The butter should be lightly smoky, slightly tangy, and rich but balanced.

Transfer to a serving dish, drizzle with olive oil, and finish with a single drop of liquid smoke on top for aroma. Serve at room temperature with bread or cornbread. Serves 8 to 10