Black Eyed Peas Over Polenta
What you will need
3 cups canned black eyed peas
¼ tsp whole cumin seed
¼ tsp whole coriander seed
½ tsp fennel seed
¼ cup canola oil
2 cloves garlic
2 shallots
3 tbsp butter
1 cup diced carrots
2 Tbsp Harissa paste
2 cups chicken stock
3 cups chopped Swiss chard
1 tbsp tomato paste
1 tsp apple cider vinegar
1 tsp dill weed
Polenta
(Nutritional facts 76 calories, 4.83 g fat, 7.05 g carbohydrates, 2.96 g protein, 2 mg cholesterol, 252 mg sodium)How to cook
1
To make the beans: in a medium saucepan, cover 1 ½ cups dried beans with at least 2 inch of water and allow to soak overnight. When ready to cook, add 1-2 teaspoons kosher salt and 2-3 bay leaves. Bring beans to a boil, then turn down to a simmer and continue cooking until tender- about 45 min to an hour.
2
In a large soup pot, dry roast the cumin, coriander, and fennel seeds until fragrant, about a minute. Transfer to mortar and pestle and grind into powder.
3
In the same soup pot, heat canola oil over medium. Add the garlic to the hot oil and gently cook for about a minute, then add the shallots. Cook until softened, 4-5 minutes.
4
In the same soup pot, heat canola oil over medium. Add the garlic to the hot oil and gently cook for about a minute, then add the shallots. Cook until softened, 4-5 minutes.
5
Add the ground spices and harissa paste, stir, continue cooking for 1-2 minutes.
6
Add carrots, chicken stock, Swiss chard and tomato powder or paste, cook 8-10 minutes.
7
Add the apple cider vinegar, dill weed, and beans, and cook 1-2 more minutes.
8
Serve over hot polenta.
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