Ingredients
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1 cup Black Eyed PeasDried
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2 cups CorianderFinely chopped
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1/2 OnionFinely chopped
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1 LemonSqueezed, juice only
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3 tablespoons Extra Virgin Olive Oil
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to taste Kosher Salt
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to taste Ground Black Pepper
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1/2 teaspoon Ground Cumin
Directions
Once again, my Jewish-Iraqi origin plays a major role in this recipe.
Blacked eyed peas, or “Lubia” as I know them are the closest thing to magic beans.
We sow them in our backyard every year in April.
It takes only a few days for them to sprout out of the earth strong and green.
We all watch them grew slowly until one day the little plant grows long and wind.
In September, when the days shorten, butterfly-like purple flowers begin to appear.
Within days the flowers transform into small and thin pea pods that grow longer and longer each day.
We harvest the plants every day, picking the fresh pods, and cooking them in boiling water.
The plants are extremely fruitful, We just can’t keep up with their pace.
Many pods are left to grow and eventually dry up on the plant.
When comes November the season ends. The plants are taking out of the ground and the dry pods are collected.
Each dry pod is emptied, and the dried peas are saved in a jar anticipating their next life.
Most will be used for soups and recipes like this one, some will be saved for replanting next year
This salad is a great way to experience blacked eyed peas out of season.
Of course, you can always get a bag in the near store.
Steps
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1
Done
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Soak the beansSoak the beans for 6-10 hours and rinse. * To save time and plan ahead, you can soak, then freeze and defrost when ever. |
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2
Done
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Cooking the peasPlace the peas in a pot and cover with water. Cook for 1-1.5 hours. When ready, drain and soak in cold (or tap) water until the peas are at room temperature. |
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3
Done
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ChoopingChop the coriander and onion, place in a bowl. You're done - enjoy and please leave a comment. |
