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 grow slowly until one day the little plant grows long and winding.
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 cook 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 November comes, the season ends. The plants are taken 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.
Steps
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1
Done
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Soak the beansSoak the peas for 6-10 hours and rinse. * To save time, plan ahead: you can soak them, then freeze and defrost whenever. |
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2
Done
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Cooking the peasPlace the beans in a pot and cover them with water. Cook for 1-1.5 hours, partially uncovered When ready, drain and soak in cold 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. |
