Greek Black-Eyed Peas Salad

Ingredients

• 1 ½ cups black-eyed peas, washed and picked over


• 1 bay leaf


• Salt to taste


• ¼ cup J. Olive Co. EVOO


• 1 red pepper, diced


• 2 plump garlic cloves, green shoots removed, minced


• 1 tsp cumin seeds, lightly crushed in a mortar


• 1 red onion, halved and sliced (optional)


• Freshly ground black pepper


• ¼ cup chopped fresh dill


• 2 Tbsp chopped fresh parsley


• 2 Tbsp J. Olive Co. red wine vinegar


• ½ cup crumbled feta

Directions

1. Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.


2. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.


3. If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.