Sea Island Red Peas with Celery Leaf Salad

Ingredients

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

Equipment

• bowl
• frying pan
• knife
• pot
• rolling pin
• cutting board

Directions

1. Place peas in a medium pot; cover with 6cups water; let soak for 3 hours or overnight.
2. Bring water with peas to a boil (do notdrain); boil for 15 minutes. Reduce heat tomedium; gently simmer, adding water by1/2-cupfuls as needed to keep peas covered,until peas are tender but still hold theirshape, 20-25 minutes.
3. Remove from heatand stir in 1 teaspoon salt. Season to taste withmore salt, if desired. DO AHEAD: Can bemade 1 day ahead. Cover and chill. Rewarmbefore continuing, adding more water by1/4-cupfuls if too thick.
4. Place garlic on a cutting board.
5. Sprinklewith salt and chop, occasionally smearingwith the back of a knife, until a coarse pasteforms. Tie thyme and bay leaf with kitchentwine to form a bundle for bouquet garni.
6. Heat 1/4 cup oil in a medium pot overmedium heat; add garlic paste, bouquetgarni, celery, onion, and bell pepper;cook until vegetables are tender, about 15minutes.
7. Add peas with their cooking liquid;bring to a simmer. Cook until flavors meldand sauce is thickened, 10-15 minutes.
8. Remove from heat; stir in butter. Set aside.
9. Toast coriander seeds in a small dryskillet over medium heat, shaking pan often,until fragrant and slightly darker in color,2-3 minutes.
10. Let cool. Coarsely grind ina spice mill, or place in a resealable plasticbag and crush with a rolling pin or thebottom of a heavy skillet.
11. Combine celeryleaves, parsley, chives, lemon zest, andcrushed coriander seeds in a small bowl;drizzle with oil and toss to coat. Season totaste with salt and cracked pepper. Dividepeas among plates or transfer to a servingbowl; garnish with salad.