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