This is an easy dish, and surprisingly good. It makes a great left-over and will keep in the refrigerator for four days.
Prep time: 30 minutes ¦ Total Time: 1 day, for soaking.
Serves 6 as a side dish. Estimated oxalate per serving = 9 mg.
Persian Black-Eyed Peas
2 C dried organic black-eyed peas (13 oz.)
1 T whey (optional)
1 bay leaf
1 dried red chili
1 T each: olive oil and ghee or 2 T olive oil
12 oz. peeled, chopped yellow onion
2 – 3 garlic cloves
1 bunch cilantro, finely chopped
¼ C fresh lime juice
1 or more tsp. full-sprectrum salt, such as Pink Himalayan mineral salt
¼ tsp. white pepper, to taste
½ roasted red pepper, peeled Half cut into fine strips (about 1½ “ long by 1/8 “ wide) and half diced (optional)
- Place peas in a covered bowl with about ½ tsp salt and 1 T whey or 2 tsp. vinegar.
- Cover with water, cover and allow to soak for 5 – 8 hours.
- Drain well and rinse the peas. Pick out damaged or very small peas and discard.
- Place rinsed peas in a heavy sauce pan, cover with filtered water and about 1 tsp. of salt, one bay leaf, and 1 dried red chili.
- Bring to a gentle simmer and cook until peas are tender (not mushy), about 35 – 40 minutes.
- While the peas are cooking, slowly sauté the onion in olive oil and ghee for 30 minutes. Add the garlic for the last 5 minutes
- Add the cilantro to the onions; turn off the heat.
- Drain the cooked peas, reserving about ¼ c of the cooking liquid. Lightly rinse the cooked peas.
- Add the cooked peas to the cooked onions and garlic. Add the lime juice and salt and white pepper, to taste. Add reserved cooking liquid and water if needed for desired moistness. Combine well over low heat. Stir in the diced roasted red pepper.
- Serve hot or at room temperature as a side dish. Garnish with roasted red pepper, or a lime wedge, if desired.