Fall

Split and Black Eyed Pea Potage with Garlic Aoli

December 28, 2009
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
Ingredients
  • 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
  • salt
  • pepper
  • water or broth
  • Garlic Aoli
  • 3 cloves garlic
  • 2 egg yolks
  • 1 lemon
  • 1 1/2 cups vegetable oil
  • 1 teaspoon mustard
  • salt
  • pepper
In This Recipe
Directions
  1. Split and Black-eyed Pea Potage
  2. Soak the dried beans in water overnight.
  3. Chop the onion, carrots, potatoes, bell pepper and garlic.
  4. 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.
  5. Rinse and drain the peas and add to the put with enough water or broth to cover, about 3 cups.
  6. Simmer for 2 hours, skimming off and discarding any foam that collects on top.
  1. Garlic Aoli
  2. Combine garlic, egg yolks, juice of 1 lemon, mustard, salt and pepper (to taste) in a food processor and combine.
  3. With the food processor running, slowly add the oil. It should emulsify and turn into a mayonnaise consistency.
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