August 4, 2006
Creamy Black-Eyed Pea Spread
(Heidi DeCosmo, TCSA)
Remove the fresh beans from their shells (children are good for doing this job!) and rinse them. Bring water to a boil and simmer the beans until tender, about 10 minutes. You may want to add some onions, garlic, herbs of your choice, and a dash of salt to the water to flavor the beans. Try the beans cooked with some bacon, mixed with rice, in a soup, and in bean salads.
2 cups cooked fresh black-eyed peas
1 tablespoon extra-virgin olive oil
1 garlic clove ¼ cup packed basil leaves
1 tablespoon lemon juice ½ teaspoon sea salt
¼ cup packed parsley leaves Cayenne to taste
Combine all the ingredients in a food processor and pulse until smooth. Add cayenne and additional salt to taste. Serve with crackers, pita chips, as a spread on sandwiches, or as a base for bruschetta.
