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Lemon Dijon Black Eyed Peas
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Brief Description
Tangy sauce enhances mellow peas for a satisfyingly nutritious dish.
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Main Ingredient
Black Eyed Peas
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Category: Main Dish
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Public
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Source:
Adapted from Andrea Beaman's Whole Truth Eating and Recipe Guide
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Tags:
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Notes:
You can substitute parsley for the cilantro and soy sauce for the Braggs liquid amigos. Grey Poupon mustard is my preference for this dish.
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Posted By: jann
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Posted On: Nov 06, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - Dijon mustard
- - Juice from one lemon
- 2 tablespoons - Olive oil
- 2 tablespoons - Braggs liquid aminos
- 1 cups - BlackEyedPeas Soaked overnight, rinsed & drained
- 3 - Bay Leaves
- 4 cups - Water 2 cups +1cups +1cup
- 1/2 teaspoons - Sea Salt
- 1 - Red Onion Diced
- 2 - Carrots Diced
- 1/3 cups - Cilantro Minced
Directions:
Combine Dijon mustard, Lemon juice, Braggs liquid aminos, Olive oil, Cilantro and salt to make the dressing for this dish, set aside.
*** To use instant pot: cook soaked black eyed peas with bay leaves in 2 cups water at high pressure for 18 minutes, release pressure, drain excess liquid remove and discard bay leaves, place black eyed peas in medium/ large bowl. Use 1 cup of water to cook onions at high power for zero minutes, drain and add onions to cooked black eyed peas. use 1 cup of water to cook carrots at high power for 1 minute, drain and add carrots to bowl of onions & black eyed peas. Add previously mixed dressing and stir to combine. Serve warm or chill to serve.
For stove top cooking:
***Put beans, bay leaves and 2 cups water in pot and bring to a boil. Turn heat down, cover and simmer for 40-45 min. Add salt and continue cooking for 10-15 min. In a separate pot bring 1 cup of water to a boil. Drop in onion and ***blanch for 1 minute, remove to colander and drain. Repeat ***blanching carrots for 2 minutes. When the peas are done remove the bay leaves and then mix them with onion, carrots, cilantro and lemon mustard dressing. Serve warm or chill and serve cold.
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