Black Eyed Pea Salad (Curtis Aikens2) |
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Prep Time: 490 Minutes Cook Time: 70 Minutes |
Ready In: 560 Minutes Servings: 4 |
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Ingredients:
1 pound dried black-eyed peas |
1 teaspoon anchovy paste |
juice of 2 limes |
1 teaspoon molasses |
3 serrano chilis, seeded, chopped (wear rubber gloves) |
1/2 teaspoon chili powder |
3 cloves garlic, minced |
1/2 cup grated coconut |
1 large cucumber, peeled, seeded, sliced |
1 small bunch scallions, trimmed and sliced |
2 tablespoons chopped mint leaves |
salt to taste |
Directions:
1. Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
2. In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.
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