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Author Notes: This is one of the recipes from my 365 day adventure in scratch cooking (no packaged foods) which I write about at http://goinggreen.pnn.com. I had a bunch of split peas and black eyed peas that I had soaked and decided to make a stew. My friend said her mother, who grew up in the south, used to serve black-eyed peas with mayonnaise so I decided to update with a garlic aoli. —leslieb310
Serves 6 - 8
Split and Black-eyed Pea Potage
- 1/2 cup split green peas
- 1/2 cup split yellow peas
- 1/2 cup black-eyed peas
- 2 cloves garlic
- 1 onion
- 1 red bell pepper
- 3 carrots
- 2 potatoes
- 2 tablespoons olive oil
- 1 tablespoon mustard seeds
- 3/4 teaspoon crushed red chilies
- water or broth
- Soak the dried beans in water overnight.
- Chop the onion, carrots, potatoes, bell pepper and garlic.
- Saute the vegetables with the mustard seeds, crushed red chilies, salt and pepper (to taste) in olive oil over medium heat until soft, about 10 minutes.
- Rinse and drain the peas and add to the put with enough water or broth to cover, about 3 cups.
- Simmer for 2 hours, skimming off and discarding any foam that collects on top.
- 3 cloves garlic
- 2 egg yolks
- 1 lemon
- 1 1/2 cups vegetable oil
- 1 teaspoon mustard
- Combine garlic, egg yolks, juice of 1 lemon, mustard, salt and pepper (to taste) in a food processor and combine.
- With the food processor running, slowly add the oil. It should emulsify and turn into a mayonnaise consistency.
- This recipe was entered in the contest for Your Best Recipe for Beans
It's a little Spanish, a little Italian, and a lot wonderful
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