CookEat Recipe
Potato and Black-Eyed Pea Sauce with Lemon
Fully cooked black-eyed peas are puréed with fresh lemon juice, parsley and a little red wine vinegar. Roasted potato, mashed separately by hand, is folded in to make a thick spoonable sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 2000 ml is for the soaking and cooking steps below.
Step 2
Use 250 g of dry black-eyed peas, weighed before soaking or cooking. Pick over and rinse.
Step 3
Put the rinsed black-eyed peas in a saucepan with 1500 ml of the cooking water; keep 500 ml aside to top up if needed.
Step 4
Bring to a boil and then simmer for 45–60 minutes, until every bean crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Use raw peeled potato, cut into 1 cm cubes. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop parsley; discard coarse stems. Use ground black pepper; measure before adding.
Step 7
Toss the diced potato with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes, until soft throughout and lightly golden. Mash by hand while warm.
Step 8
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 9
Combine the prepared black-eyed peas, lemon juice, parsley, red wine vinegar, black pepper in a blender with the remaining half of the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 10
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed potato until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 11
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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