It's become a bit of a tradition in my home to have black eyed peas in the first week of the New Year, not that D knows it - I just make the black eyed pea dish and he eats it. Black eyed Peas are reputed to bring you good fortune, don't know how true that is, but we can hope.
This was a welcome dish as I woke up with a sore throat and a chest infection of some sorts. I've been drinking herbal fruit teas enhanced with echiniacea. I have no desire to go to the doctors, but may have to if it doesn't clear by next week, anyway, back to this Black-Eyed Bean and Lemon Hot Pot
The recipe for this Black Eyed Bean and Lemon Hot Pot comes from a vegetarian cookbook, gifted to me a couple of months back by my husband for my Birthday. It it Veggiestan: A Vegetable Lover's Tour of the Middle East by Sally Butcher, I was also gifted Salmagundi (and am awaiting the appearance of Snackistan on my table one-day) also by Sally Butcher. Sally Butcher also runs Persopolis: A Taste of Persia in Peckham a little corner shop, that has a little cafeteria attached to it.
Sally Butcher describes the Hot Pot in the cookbook as a blend of Greek lemonato sauce and Persian casserole wizardry. How can I top that off. Other than say, it was really lovely. I loved the herby lemony zing and I liked how the black eyed beans and potatoes just disintegrated in my mouth.
Sally Butcher has kindly granted me permission to post the recipe on my blog, I did do one thing differently, as *I am following a vegan diet for Veganuary, I substituted the butter for olive oil.
Black-Eyed Bean and Lemon Hot Pot
200g black eyed beans, soaked overnight
5 sticks celery, washed
3 carrots, peeled
75g butter (or olive oil*)
2 onions, sliced
1 teaspoon ground turmeric
11/2 teaspoon dried basil
1 tablespoon dried dill
Zest and juice of 2 lemons
1 pint vegetable stock
2 medium potatoes, peeled and quartered
Salt and pepper to taste
Big Handful of chopped fresh parsley
First cut the celery and the carrots into slender batons around 21/2 inches long. Heat the butter or *oil in a pan, add the carrots, celery and onions and fry until they all begin to soften. Add the turmeric, herbs and lemon zest followed by the black eyed-beans, lemon juice and stock. Bring the pan to the boil and set to simmer for 10 minutes, then add the potatoes. Cook for 30 minutes, or until the black eyed beans and potatoes are really soft and cooked through. Season to taste. Sprinkle liberally with parsley and serve with warm bread. Or rice. Recipe from Veggiestan by Sally Butcher