Wednesday, December 30, 2009
Greek Black-Eyed Peas Salad
Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
1 1/2 cups black-eyed peas, washed and picked over
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 red pepper, diced
2 plump garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, lightly crushed in a mortar
1 red onion, halved and sliced (optional)
Freshly ground black pepper
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/2 cup crumbled feta
1. Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
2. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
3. If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Yield: Serves four to six.
Advance preparation: You can make the dish through step 2 up to three days before you wish to serve. Keep well covered in the refrigerator. Proceed with step 3 shortly before serving.