Sea Island Red Peas With Celery Leaf Salad

• 2 cups dried Sea Island red peas or black-eyed peas
• 1 teaspoon kosher salt plus more
• 2 garlic cloves
• 6 sprigs thyme
• 1 fresh bay leaf
• 1/4 cup extra-virgin olive oil plus more for drizzling
• 1/2 cup finely chopped celery plus
• 1/2 cup celery leaves from inner stalks
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 1 tablespoon unsalted butter
• 1 teaspoon coriander seeds
• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons thinly sliced chives
• 2 teaspoons finely grated lemon zest
• Freshly cracked black peppercorns

1. Place peas in a medium pot; cover with 6 cups water; let soak for 3 hours or overnight.
2. Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD:
3. Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.
4. Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.
5. Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in color, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.

blackeyed peas, kosher salt, garlic, thyme, bay leaf, extravirgin olive oil, celery plus, celery, onion, red bell pepper, unsalted butter, coriander seeds, flatleaf parsley, chives, lemon zest, freshly cracked black

Taken from www.epicurious.com/recipes/food/views/sea-island-red-peas-with-celery-leaf-salad-388667 (may not work)