Alex and Mallory Biale’s Black Eyed Peas with Lemon Vinaigrette
This Recipe Yields: 2 large servings.
Soak 1 Cup Rancho Gordo Super Lucky 2023 Black Eyed Peas in water for 8 hours. Set aside.
Add to food processor and mince…
1 Celery Stalk
1 Clove Garlic
Heat a large pot with Extra Virgin Olive Oil and brown the vegetables from the food processor. Be careful not to burn the garlic.
Drain the peas but save ½ cup pea broth for future use. Add the peas to the pot and cover with 2 inches of water and boil for 10 minutes.
After 10 minutes, turn the heat to medium-low and let simmer for an additional 35 minutes. Use the saved pea broth and/or water to maintain 2” liquid coverage. Season with salt, pepper, and sugar to taste.
*After 45 minutes, the peas should be fully cooked. Refrigerate the peas until they are cool.
3 TBSP Fresh Lemon Juice
1 ½ tsp Fresh Thyme Leaves, crushed
¼ cup Extra Virgin Olive Oil
Season to taste with Salt, Pepper and/or sugar.
Pour Vinaigrette over cooled beans – toss and season accordingly then garnish with chopped flat-leaf parsley and serve. Enjoy!
Alex and Mallory enjoyed a nice steak and a bottle of 2019 RW Moore Vineyards Zinfandel to enhance their meal.