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Happy New Year – How ’bout Some Black Eyed Peas?

December 31, 2011

Here’s a different way to eat black-eyed peas for New Year’s.  Serve these as a delicious and comforting New Year’s supper or side, on toasted thick slices of country bread!

Mashed Black-Eyed Peas with Garlic Purée

from Mediterranean Harvest by Martha Rose Shulman

For the black-eyed peas:

1 cup dried black-eyed peas
1 onion, cut in half
2 cloves garlic, crushed
1 bay leaf
Sea salt

For the garlic purée:

4 plum or 8 smaller garlic cloves
1/4 tsp sea salt
1/2 tsp freshly ground cumin
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice


1. Make the black-eyed peas. Place peas in a medium saucepan and cover with 2 inches of water. Bring to a boil and skim off any foam. Add the halved onion, crushed garlic, cloves, and bay leaf. Reduce heat and simmer for 30 mins. Add salt to taste (about 1 tsp), cover, and continue to simmer until beans are tender, about 15 mins. Remove from heat.

2 Make puree. Crush whole garlic cloves, one at a time in a mortar and pestle along with the salt, cumin, and 1 T of the olive oil. (I bet a food processor would work just as well) When all the garlic has been crushed, begin drizzling in the remaining oil and lemon juice, alternating the two and stirring all the while with the pestle, until you have a smooth paste. *Taste and adjust salt.

3. Drain off most of the liquid from the beans. Discard onion and bay leaf. Using potato masher, wooden spoon, ect., crush the beans while adding the garlic puree. You should have a course puree. Taste and adjust salt. Add more oil if desired. Serve warm.


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