African Black-Eyed Pea and Okra Salas with Corn

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* Exported from MasterCook *

 

African Black-Eyed Pea and Okra Salad with Corn

 

Recipe By :Aliza Green

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Barley Malt Vinaigrette

1/2 pound dried black-eyed peas -- 1 cup dried or 4 cups frozen

black-eyed peas

1 head garlic

1 whole dried red chile pepper

2 cups fresh corn kernels -- (about 4 ears) or 2 (10-ounce)

packages frozen corn kernels

1 pound fresh young okra pods -- sliced into 1/2-inch pieces, or

1 (10-ounce) package frozen sliced okra

2 tablespoons peanut oil

3 ribs celery -- (3 to 4) thinly slicedd

1 medium red onion -- diced

2 bell peppers -- (red, yellow, and/or orange) seeded and

diced

Salt and freshly ground black pepper

1/4 pound roasted Virginia peanuts -- coarsely chopped (about 1/2

cup) for garnish

2 tablespoons chopped fresh parsley -- for garnish

 

In this colorful dish, I combine three native African foods: black-eyed peas,

okra, and peanuts. African slaves brought these foods to America where they

became incorporated into our cuisine through the skillful cooks who worked in

the " big houses. " Black-eyed peas have a crunchy texture and lively look. Fresh

okra can be delicious and won't get slimy if you cook it quickly. Choose smaller

okra pods for less gumminess. If you grow your own okra, their large, beautiful,

edible blossoms (related to the hibiscus) will reward you. Make this salad in

summer when fresh okra and corn are in both in season.

 

1. Prepare the Barley Malt Vinaigrette. Reserve.

 

2. Place the dried black-eyed peas in a medium-sized heavy pot with 6 cups cold

water. Bring to a boil, skimming off and discarding any white foam that rises to

the surface. Drain and rinse the peas. Place in the same pot with 6 cups fresh

cold water. Cut 1/2 inch off the top of the garlic head. Add the garlic, beans,

and the pepper pod. Bring to a boil, reduce the heat and simmer until quite

soft, about 2 hours. (Note: If using frozen black-eyed peas, proceed as follows:

Combine 3 cups of cold water with the garlic and hot pepper pod. Bring to a

boil, then reduce heat and simmer for 30 minutes. Add the frozen black-eyed peas

and cook for 10 to 15 minutes, or until the beans are tender.) Remove from the

heat. Discard the garlic and pepper pod and allow the beans to cool slightly.

Drain off any nd/or excess liquid and rinse the beans. Reserve.

3. Quickly saute the corn and okra in the peanut oil until crisp-tender. Remove

from the heat and then stir in the celery, onion, and bell peppers. Transfer to

a bowl, and stir in the black-eyed peas. Pour the vinaigrette over and toss

together gently. Season generously to taste with salt and black pepper. Sprinkle

with peanuts and parsley. Serve.

 

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

 

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Per Serving (excluding unknown items): 533 Calories; 42g Fat (67.2% calories

from fat); 12g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

311mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 8 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Barley Malt Vinaigrette

 

Recipe By :Aliza Green

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup malt vinegar

1 tablespoon Dijon mustard

1 tablespoon Pickapeppa Sauce

2 tablespoons barley malt syrup

1 teaspoon hot pepper sauce

2 large shallots -- coarsely sliced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped marjoram

1 1/2 cups peanut oil -- or sunflower oil

 

This is kind of a " macho " dressing, strong and bold in flavor and not meant for

the fainthearted. It is especially

suited to bean salads because the flavor of milder dressings tends to get lost

when absorbed into the starchy beans.

 

Place the vinegar, mustard, Pickapeppa Sauce, malt syrup, hot sauce, shallots,

salt, black pepper, and marjoram into a mixing bowl. Whisk until creamy looking.

Slowly pour in the oil, whisking constantly, until well combined. Keep

refrigerated for up to 2 weeks.

 

 

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 2893 Calories; 325g Fat (99.1% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2446mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 65 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0