The Greek black-eyed peas salad can be made in a jiffy
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. This recipe serves six.
Black-eyed peas, washed and picked over: 1 1/2 cups
Bay leaf: 1
Salt: to taste
Extra virgin olive oil: 1/4 cup
Red pepper, diced: 1
Plump garlic cloves, green shoots removed, minced: 2
Cumin seeds, lightly crushed in a mortar: 1 tsp
Onion, halved and sliced:1
Freshly ground black pepper
Chopped fresh dill: 1/4 cup
Chopped fresh parsley: 2 tbsp
Red wine vinegar: 2 tbsp
Crumbled feta: 1/2 cup
Place the beans in a pot with the bay leaf and cover with water.
Bring to a boil, reduce the heat, add salt to taste, and simmer gently for about 45 to 50 minutes, until peas are tender but not mushy.
Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
Meanwhile, heat a medium skillet over medium-high heat, and add one tablespoon of the oil.
When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about two to three 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.
If using the red onion, place it in a bowl, cover with cold water, and soak for five 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.