A hearty winter preserve made by boiling dried black-eyed peas for a long time and making them storable in sterile jars with lightly salted water. It's used in salads and olive-oil dishes without the hassle of long cooking.
Soak the dried black-eyed peas in plenty of water overnight, then drain the next day.
Boil the drained black-eyed peas with fresh water and a bay leaf over medium heat until tender.
Drain the cooked black-eyed peas, pack into sterilized jars, and add lightly salted boiling water on top.
Seal the jars and sterilize by boiling them in a pot filled with water for ten minutes.
Let the jars cool completely, then store in a cool, dark place.
Important: Be sure to soak dried black-eyed peas in water overnight before cooking, otherwise the cooking time will be longer and they'll be harder to digest. Jars must be sterilized in boiling water and sealed tightly. Once opened, keep the preserve in the fridge and consume within a few days.
Adding a bay leaf to the blanching water balances the black-eyed peas' slightly heavy taste and enriches the aroma; skimming off the foam occasionally keeps the blanching water clear.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.