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Recipe courtesy of Curtis Aikens

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Total:: 9 hr 20 min
Prep:: 8 hr 10 min
Cook:: 1 hr 10 min

Yield:: 4 servings

Ingredients

1 small bunch scallions, trimmed and sliced
2 tablespoons chopped mint leaves
Salt to taste
1 pound dried black-eyed peas

DRESSING:

1 teaspoon anchovy paste
Juice of 2 limes
1 teaspoon molasses
3 serrano chilis, seeded, chopped (wear rubber gloves)
1/2 teaspoon chili powder
3 cloves garlic, minced
1/2 cup grated coconut
1 large cucumber, peeled, seeded, sliced

Directions

Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.

In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.

My Private Notes

Name: Black Eyed Pea Salad
Prep time: P0Y0M0DT8H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT9H20M0.000S
Yield: 4 servings
Ingredients: 1 small bunch scallions, trimmed and sliced; 2 tablespoons chopped mint leaves; Salt to taste; 1 pound dried black-eyed peas; 1 teaspoon anchovy paste; Juice of 2 limes; 1 teaspoon molasses; 3 serrano chilis, seeded, chopped (wear rubber gloves); 1/2 teaspoon chili powder; 3 cloves garlic, minced; 1/2 cup grated coconut; 1 large cucumber, peeled, seeded, sliced