BLACK-EYED PEA AND BULGUR MELANGE

By • March 22, 2011 • 0 Comments



Author Notes: This is a recipe that has grown over time. At one time, I had eleven possible substitutions and variations. For the present, I will simply say that long-grain brown rice or millet can easily be substituted for the bulgur. friendlyoaks

Serves 6

The Melange

  • 1 cup Sliced okra rounds, dipped in cornmeal
  • Vegetable oil for frying
  • 1/4 cup olive oil
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 2 large garlic cloves, minced
  • A dash of cayenne
  • 2 cups bulgur
  • 2 cups warm water
  • 3 cups cooked black-eyed peas (see below)
  • 1 cup diced cooked tomatoes (canned is okay)
  • 1 cup chopped fresh parsely and/or cilantro
  • 1/2 cup chopped red onion
  • 1/2 cup chopped toasted walnuts
  • 1 tablespoon sambal olek (more or less, according to taste)
  • Salt and pepper to taste
  • 1 cup cooked, but not overcooked, diced sweet potato (optional)
  • 1 cup fried spicy sausage slices, either meat-based or vegetarian (optional)
  1. Fry the sliced okra in the vegetable oil until crispy and browned. Set aside.
  2. Whisk together the olive oil, molasses, vinegar, garlic, and cayenne. Set aside.
  3. In a saucepan, add the warm water to the bulgur. Cover and simmer at low heat until the water is absorbed.
  4. Add the bulgur to the black-eyed peas, along with all the remaining ingredients and otpional ingredients. Mix in the olive oil mixture to moisten (you may not use all of the oil mixture). Season to taste with salt and pepper.
  5. Top with the fried okra and serve.

Cooked Black-Eyed Peas

  • Dried black-eyed peas
  • Water
  • A bay leaf
  • Small onion, cut in quarters
  • Black peppercorns (count them or wrap them in cheesecloth)
  • A small dried hot pepper
  • Salt
  1. One cup of dried peas will make approximately three cups of cooked peas.
  2. Pick through the dried peas and rinse them. Soak them overnight in water to cover by about 2 inches.
  3. Drain and rinse the peas. Put htem in a pot and add water double the volume of the peas.
  4. Boil for about 10 minutes, skimming off any foam. Lower the heat and add everything but the salt. Partially cover and simmer until they just start to become tender - about 30 minutes.
  5. Now add salt to taste and continue cooking until the peas are tender but not mushy.
  6. Let the peas cool in their broth. When cool enough, remove the bay leaf, pepercorns, onion, and pepper. Strain (reserving the stock for another use) and the cooked peas are ready for whatever happens next.
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