by Cat, June 2008 (photo, right, from Wikimedia Commons)
See also: 1. Legumes (About) (on my main website); 2. Beans & Other Legumes: Soaking & Sprouting;
Other sites: 1. Emily Skinner Bean Recipes (2); 2. The Vegan Gourmet on dried beans & peas (great reference! (3))
Beans are often added ingredients to salads, but not so frequently the star as in this vegetarian salad from old Europe.
Black-Eyed Pea Salad
This is a wonderful Greek salad, sometimes made with garbanzos (chick-peas) instead of black-eyed peas. I’ve adapted this recipe from A Passion for Vegetables by Vera Gewanter. Her original recipe does not indicate amounts of oil, vinegar and seasoning for the dressing. I use the proportions as for any other vinaigrette, making a double recipe (just in case I need extra).
Serves 4, as a main dish. I make a half recipe to serve as part of a Meza buffet.
Ingredients & Equipment
- 2 cups black-eyed peas
- warm filtered water
- 1 Tbsp lemon juice per quart water
- 3 tsp ground coriander
- 3 cloves garlic, minced
- 3 Tbsp fresh ginger, grated (or 1 ½ tsp powdered ginger)
- ½ spicy red pepper, chopped (or cayenne powder, to taste)
- 6 – 10 Tbsp olive oil
- 4 Tbsp wine vinegar
- 1 tsp Unrefined sea salt, or to taste
- ½ tsp paprika, or to taste
- fresh ground pepper, to taste
- large bowl (for soaking beans)
- 3-quart saucier
- jar or bowl (for dressing)
- serving bowl or platter
Soak and Cook the Beans
- Cover beans with warm water. Stir in lemon juice and leave in a warm place overnight (24 hours). Check after a few hours and add more water as necessary.
- Drain beans, rinse and put in saucier along with fresh water to cover by 1 inch. Add coriander, garlic, ginger and red pepper or cayenne. Bring to a boil, reduce heat to simmer. Cover and cook a little over 1 hour, or until still a little chewy. Most of the liquid should have been absorbed.
- Meanwhile, prepare dressing by mixing oil, vinegar, salt and paprika.
- When beans are ready, remove them from heat and drain off any liquid. Immediately add dressing (add half at first, then more as necessary).
- Allow to cool to room temperature. Correct seasoning.
- Spoon into serving bowl, or onto serving platter.
- A Passion for Vegetables by Vera Gewanter
- Emily Skinner Bean Recipes (emilyskinner.com/food/beans.html
- The Vegan Gourmet on dried beans & peas (great reference! chezbettay.com/pages/basics1/basics_beans1.html)