Traditional Dutch Capucijner recipes sent to us from Leo Cappel along with the pea seeds:

Freshly picked Capucijner or Dalmatian peas may be boiled like peas (but don't overcook!) and served with a little butter.

Soak dried Capucijners or Dalmatian peas overnight, drain, and cook in fresh water (again, never overcook, as that makes them dryer and less tender). Drain.
Fry some smoked bacon to a crisp, never soft like New Zealand custom. Remove from the pan while still hot and put on a cold plate to keep it crisp. Cut into small pieces.
Fry onion rings in the bacon fat. Add the peas, bacon, chopped up gherkins (preferably sour rather than sweet ones), and a little pepper. It probably does not need salt.

Cook the peas as above.
Boil a few potatoes, slice, and put in the bottom of a casserole.
Fry onion rings, add mince meat and fry till just brown. Add sambal (sambal oelek will do, but sambal manis or sambal bajak taste better), and curry powder.
Fry a sliced apple, cube, and ad to the mix.
Mix in the peas, bring to taste with soy sauce.
Spoon the mince/pea mix onto the sliced potatoes, cover, and gently cook for 5 or 10 minutes to let the flavours blend.
Variation: Instead of potatoes, use capsicums, and add crisply fried bacon or use fried pork pieces instead of mince.