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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crostini with Black-Eyed Pea Puree

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crostini with Black-Eyed Pea Puree Empty Crostini with Black-Eyed Pea Puree

    Post by Lobo Mon 08 Feb 2016, 10:40 pm

    Crostini with Black-Eyed Pea Puree Img90l
    Crostini with Black-Eyed Pea Puree
    Crostini with Black-Eyed Pea Puree Translucent
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    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 8
    This recipe has been a staple at Blackberry Farm for years. In place of the black-eyed peas, you can use any cooked shell bean, such as fresh limas or favas. Keep in mind that fresh beans require no soaking and will cook faster than dried ones. The cooked peas are much easier to pass through a food mill when they are still hot.






    • 149

    Ingredients:


    • 1 lb. (500 g) dried black-eyed peas, soaked overnight and
        drained
    • 3 Tbs. plus 1 tsp. kosher salt
    • 4 garlic heads, roasted
    • 1 cup (250 ml) extra-virgin olive oil
    • 1/4 tsp. cayenne pepper
    • 1/2 tsp. freshly ground black pepper
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 2 tsp. chopped fresh chives
    • 1 Tbs. fresh lemon juice
    • Crostini for serving

    Directions:

    Put the black-eyed peas in a large saucepan and add water to cover by 1 inch (2.5 cm). Bring to a boil and boil gently until the peas are very soft, about 1 hour, adding 2 Tbs. of the salt during the last 15 minutes of cooking. Drain the peas.

    Cut the tops off the roasted garlic heads and squeeze out the garlic. Pass the peas and garlic through a food mill into a large bowl. Stir in the olive oil, cayenne, the remaining 1 Tbs. plus 1 tsp. salt, the black pepper, parsley, chives and lemon juice. Spread the pea puree on crostini and serve. Serves 8.

    Recipe from Blackberry Farm
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