Algerian black eyed peas

The natural thing to serve on the 4th of July! (Though to be fair, my mother also fried up hamburgers to keep certain individuals happy.) The beans were absolutely amazing and very filling, wouldn’t change a single thing. And a side of sauteed patty pan squash and beet greens brought bright “fireworks” to the plate.


Algerian black eyed pea salad

Chopped onion

2 cloves garlic, chopped

Chopped fresh ginger

Chopped red pepper

1/2 tsp. coriander

1 cup dried black eyed peas, soaked overnight

1 1/2-2 cups of water

1/2 tsp. oil

Generous splashes vinegar

Salt and pepper

1/2 tsp. paprika

Saute onion, garlic, and ginger, then add red pepper, coriander, and a bit of salt. After a few minutes add in black eyed peas and just enough water to cover and simmer around 40 min, adding water as needed, until tender but still slightly chewy and most of the liquid is absorbed. Mix together olive oil, salt, pepper, paprika, and vinegar in the bottom of the serving bowl. Pour bean mixture into the bowl and coat it with the dressing. Allow to cool to room temperature before serving.

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