Black-eyed peas have been a staple in Southern cooking since the US began.
Many traditionally cook these legumes at New Years for luck and prosperity
in the coming year.
RECIPE
BLACK EYED PEAS AND CARROTS WITH BASIL DRESSING:
1 1/3 c dried black eyed
peas, soaked overnight*
1 bay leaf *
1 thick slice of onion
1 1/2 t. basil
1 clove garlic lightly crushed
1/4 c + 1 1/2 T white wine vinegar
3 1/2 T lemon juice
2 t basil
2 T chives
1/4 t ground black pepper *
2 c diced carrots
1/2 c diced green peppers
1/2 c diced red onion
Drain peas and transfer to 3 qt saucepan.
Add
bay leaf, onion slice, basil, and garlic.
Add about 8 c cold water.
Bring to a boil.
Simmer uncovered over medium heat, stirring occasionally,
for about 1 hr or until the peas are tender.
In a large bowl whisk
together the vinegar, lemon juice, minced fresh basil, chives, and black
pepper. Set aside.
While the peas are cooking,
blanch the carrots in boiling water for 3 minutes, or til crisp.
Drain and
add to bowl with dressing.
Stir well and set aside.
When peas are tender, drain
and discard veggies in pot.
Combine with carrots lightly to blend.
Add peppers
and onion. Toss well. Chill.
*These
products are available from www.barryfarm.com
