"MATCH MADE IN HEAVEN" NUTS AND PEAS

By THE MATH CHEF
June 24, 2014
0 Comments
"MATCH MADE IN HEAVEN" NUTS AND PEAS


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

Serves: 8

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
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Chop the mint leaves and add them to the peas.
  5. Dice the onion into very small cubes and add to the pea-mint leaves mixture.
  6. Apply the lemon-olive oil dressing to the pea-mint leaves mixture.
  7. Add the pecans, mixing thoroughly, and serve.

Lemon Olive Oil Dressing

  1. Squeeze the lemons, straining the liquid to eliminate any seeds.
  2. Whisk the lemon juice and olive oil to achieve a fine emulsion.

More Great Recipes:
Salad|Make Ahead|Winter|Spring|Summer|Fall|Vegan|Gluten-Free|Vegetarian|Entree|Side