1 Tablespoon butter or olive oil
2 large scallions or 1 shallot, finely chopped
2-3 sprigs of spicy bush or other type of basil
1 quart shelled creamer peas
4 cups water
1/2 teaspoon Kosher salt
In a large heavy pot with a tight fitting lid, melt the butter over medium-high heat.
Add scallions and basil—just wash the whole bunch and throw it in the pot, stems and all.
Continue to stir and sauté until white parts of scallion are softened.
Add creamer peas and stir to coat with butter and scallions.
Stir water into peas and
bring to a boil. Lower temperature, cover and simmer for 30 minutes.
After 30 minutes, remove lid, stir and add salt.
Allow to cook uncovered until peas are
tender and broth is thickened—about 45-60 minutes. Remove basil stems before serving.
Serve hot as part of a vegetable plate, over plain brown rice or with cornbread.
Cover and refrigerate leftovers.