This is a pretty basic approach to fixin' up a mess of fresh field peas, but what makes it "wafu" (Japanese style) is using dashi in the place of chicken stock, tomato sauce, or any broth similarly used in Southern bean recipes. I used a homemade dashi made from bonito fish flakes and dried kombu kelp seaweed in this recipe, but powdered or instant dashi would be just as tasty. If fresh field peas be unavailable 'round your way, crack open a can or two of black-eyed peas to give this recipe a go.
- 2 slices bacon, cut into ½-inch pieces
- 1 small yellow onion, chopped
- 1 cup dashi
- 2.5-3 cups shelled fresh field peas
- 1.5 cups water
- 1 dried hot pepper
- 1 dash cayenne pepper
- Salt and fresh ground black pepper
In a large skillet, fry the bacon over medium-high heat until it begins to brown. Add the onion and cook, stirring often, for about 5 minutes, until soft. Add the dashi, stir, and remove from heat.
Pick peas over for shells parts or other non-pea pieces, rinse them, and dump them them in a large saucepan. Add the water, hot pepper, and the dashi mixture, bring to a simmer over medium heat, and cook for about 15 minutes, until the peas are tender. Season with cayenne, salt and pepper. Serve hot.