CookEat Recipe
Potato and Black-Eyed Pea Sauce with Mustard
Dijon mustard, chives, parsley and raw garlic season a pourable black-eyed pea sauce. The beans are simmered from dry, blended with water and vinegar, then combined with hand-mashed roasted potato.
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 80 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. Use prepared Dijon mustard and measure it with a spoon. Wash, dry and finely chop chives, fresh parsley leaves; discard coarse stems. The generic herbs here are fresh parsley leaves. Peel and finely mince garlic.
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, chives, Dijon mustard, red wine vinegar, garlic, fresh parsley leaves 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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