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
Ingredients
- "MATCH MADE IN HEAVEN" NUTS AND PEAS
-
16 ounces
package of black-eyed peas
-
1/2 cup
raw pecans
-
1/2
sweet Vidalia onion, medium-sized
-
1 bunch
mint leaves
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2 tablespoons
sea salt or kosher salt
- Lemon Olive Oil Dressing
-
4
lemons, juicy
-
1 tablespoon
olive oil, preferably organic extra-virgin
Directions
- "MATCH MADE IN HEAVEN" NUTS AND PEAS
-
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.
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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.
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Chop the mint leaves and add them to the peas.
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Dice the onion into very small cubes and add to the pea-mint leaves mixture.
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Apply the lemon-olive oil dressing to the pea-mint leaves mixture.
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Add the pecans, mixing thoroughly, and serve.
- Lemon Olive Oil Dressing
-
Squeeze the lemons, straining the liquid to eliminate any seeds.
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Whisk the lemon juice and olive oil to achieve a fine emulsion.
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