Black Eyed Pea, Fennel, and Dill Salad
2014-09-09 07:22:13
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Ingredients
- 1/2 pound dried black-eyed peas, soaked in water overnight and drained
- 2 tablespoons oil (coconut or olive), divided
- 1 medium yellow onion, diced
- 2 medium garlic cloves, minced
- 4 tablespoons brown rice vinegar
- 1 medium fennel bulb, trimmed and cut into medium dice
- 3 tablespoons finely chopped fresh dill
- Salt and pepper to taste
Instructions
- Place peas in a medium saucepan (after soaking), cover with cold water, and season give a sprinkle of salt. Bring to a boil and reduce heat to low to simmer until beans are soft about 25 to 30 minutes. Drain and set aside.
- Sauté onion and garlic in a tablespoon of olive oil or vegetable broth until onions are soft and brown. Stir in vinegar.
- Remove the pan from heat and add black eyed peas, fennel, dill, and remaining tablespoon of oil and stir. Season with salt and pepper…finished!
Adapted from adapted from CHOW
Adapted from adapted from CHOW
Jessica Murnane http://www.jessicamurnane.com/
