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Author Notes: I had always liked the slightly nutty taste of black-eyed peas and decided to see what I could pair it with to bring out its distinct flavor. I tried pecans in addition to sweet Vidalia onions and it was a match made in heaven! —THE MATH CHEF
"MATCH MADE IN HEAVEN" NUTS AND PEAS
ounces package of black-eyed peas
cup raw pecans
sweet Vidalia onion, medium-sized
bunch mint leaves
tablespoons sea salt or kosher salt
- Soak the peas in cold filtered water overnight, or at least for several hours. Rinse with cold filtered water to rid the peas of any impurities.
- Soak the mint leaves in cold filtered water, salted with the sea salt or kosher salt, for a half hour, and rinse afterwards with cold filtered water.
- Bring the black-eyed peas to a boil, then simmer over a reduced flame for one hour or until the black-eyed peas are cooked through. Pour the peas over a colander and let stand.
- Chop the mint leaves and add them to the peas.
- Dice the onion into very small cubes and add to the pea-mint leaves mixture.
- Apply the lemon-olive oil dressing to the pea-mint leaves mixture.
- Add the pecans, mixing thoroughly, and serve.
Lemon Olive Oil Dressing
tablespoon olive oil, preferably organic extra-virgin
- Squeeze the lemons, straining the liquid to eliminate any seeds.
- Whisk the lemon juice and olive oil to achieve a fine emulsion.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch