Farm to People is a stellar organization that is bringing good food all over the NYC/Tri-State area. In addition to their deliveries, they have a warehouse space in Brooklyn just perfect for bean dinners. We had two seatings, both of which sold out within hours of announcing them. We could have done a week of this if it included Chef Camila Rinaldi's unique cuisine. We were shocked and delighted by all the food, especially her Zipper Cream butter!

• 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

Serves 8 to 10

1. 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.
2. Cut butter into pieces and let it soften to a smooth pomade consistency. Transfer to a stand mixer fitted with the paddle attachment.
3. Start the mixer on low and begin creaming the butter. Add the cooked beans gradually, mixing gently. The goal is a partially broken texture — some beans fully incorporated, some still whole for speckling throughout.
4. 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.
5. 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.