Creamy Black-Eyed Pea Spread

August 4, 2006

Creamy Black-Eyed Pea Spread

Heidi DeCosmo, Tucson CSA

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.

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