Thursday, August 20, 2009
Fresh Black-Eyed Peas
A late summer delight, fresh back eyed peas ready to shell and eat. For this simple supper I cooked up the peas in water (brought to a boil and then simmered) , bay leaf, onion, and carrot for about 40 minutes, until tender. Drained -- and reserved about 1/2 cup of the cooking liquid and mixed that with 1 cup beans, a pinch of za'atar (a Middle Eastern spice mix that's a favorite flavoring around here), cumin, crushed chili peppers, and S&P. I dusted the shrimp in cumin and za'atar and quickly sautéed them. And, while keeping the shrimp warm, heated up some oil and garlic and gave thinly sliced (chiffonade) chard leaves a turn in the pan. Once the beans are cooked (I did that the day before and re-heated them while cooking the shrimp) it's 10 minutes to a simple light summer supper.