BVR: Black-Eyed Peas with Cumin Vinaigrette

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* Exported from MasterCook Mac *

 

Black-Eyed Peas with Cumin Vinaigrette

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 pound black-eyed peas -- picked over & rinsed

6 cups water

1 medium onion -- chopped

3 garlic cloves (3 to 4) -- minced or pressed

salt -- to taste

1 medium red bell pepper -- diced

1 medium green bell pepper -- diced

1/2 cup cilantro -- chopped

3 cups baby arugula (or salad greens, 3 to 4) --

optional

-- For the Vinaigrette --

1/3 cup red wine vinegar (or sherry vinegar)

1 garlic clove -- minced

1 teaspoon Dijon mustard

2 teaspoons ground cumin

salt and freshly ground pepper -- to taste

1/2 cup broth from the beans

1/4 cup extra virgin olive oil

 

1

Combine the beans with 8 cups water in a soup pot, casserole or Dutch

oven and bring to a boil. Reduce the heat slightly and spoon off any

foam. When all foam has been spooned off, add the onion, garlic, and the

bay leaf. Reduce the heat, cover and simmer 30 minutes. Add salt (about

2 teaspoons) and continue to simmer another 10 to 15 minutes, or until

the beans are thoroughly tender but still intact. Taste the broth. Is

there enough salt? Adjust the seasonings. Drain the beans over a bowl

and return them to the pot.

2

Mix together the vinaigrette ingredients. Stir into the beans.

3

If serving the beans warm, add the bell peppers, chives, and cilantro.

If your are serving the beans chilled, allow the beans to cool slightly,

then refrigerate. Shortly before serving, stir in the peppers, chives

and cilantro. Taste and adjust the seasonings. Line a big salad bowl,

platter, or individual plates with the arugula. Give the beans a stir,

pile them onto the arugula, and serve.

 

Advance preparation: The dressed beans keep for 5 days in the

refrigerator, but if you aren't serving the salad right away, wait and

add the cilantro just before serving.

 

Makes 4 to 6 main-course or 8 first-course servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 545 Calories; 16g Fat (25%

calories from fat); 29g Protein; 77g Carbohydrate; 0mg Cholesterol; 59mg

Sodium

 

NOTES : This cumin-scented bean salad is good warm or chilled. It makes

an excellent buffet dish. Serve it with quesadillas or a frittata as a

first course or a side dish.

 

Note from Shulman's webpage: To make this with canned beans, use 4 cans

beans, and substitute olive oil for the bean broth. Drain and rinse, and

proceed with the salad instructions.

 

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