Recipes from my Izannah Retreat – Part 1 Black Eyed Pea Salad

Freshly washed Dragon’s Tongue beans on the left and Pink Eyed Purple Podded Peas on the right.

As part of  my Izannah Walker Doll Making Retreat in September, I cooked lunch for everyone, using some of the fresh produce from my gardens.  I promised to post recipes for a few of the favorites, so here they are.  Just in time for your 2013 garden planning!

Black Eyed Pea Salad

1-2 cups of shelled, cooked and cooled black eyed peas, pink eyed purple podded  peas or other field/cow peas (you may also substitute 1 can of rinsed black eyed peas)

1 medium red onion, peeled and cut into thin rings

4-6 cups of washed and dried field greens or young lettuces

optional: 1 cup of cooled, steamed “tender-crisp” young black eyed peas or pink eyed purple podded peas in the pod – cook them just as you would young green beans

1/2 cup of balsamic vinegar – or to taste

1/2 cup of olive oil

3/4 teaspoon sea salt – or to taste

1 teaspoon sugar – or to taste

Mix last four ingredients together in a jar with a tight fitting lid.  Shake well.  Place black eyed peas, pea pods and onions in a bowl.  Pour all of the vinaigrette over the top.  Refrigerate at least one hour.  Before serving, place lettuce in a large salad bowl or individual bowls.  Spoon marinated peas, pods and onions over the top along with some of the vinaigrette.  Serve with croutons if desired.

Heirloom Dragon Tongue Beans in my garden.

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Another similar recipe, that is a favorite of mine, is this one that I’ve adapted from an heirloom Shaker receipt.

“Dill Marinated Beans” Dragon Tongue beans, Pink Eyed Purple Podded Peas and dill in jars, before adding vinaigrette.

Dill Marinated Beans

6 cups of fresh beans and/or young field pea pods – cooked tender crisp in boiling salted water – then cooled

1/2 cup white balsamic vinegar (or to taste)

1/2 cup olive oil

1 1/4 teaspoons sea salt (or to taste)

1 teaspoon sugar (or to taste)

1 cup of fresh dill – roughly chopped

Place cooled, cooked beans and peas in clean jars with tight fitting lids (canning jars work perfectly for this).  Divide dill between the jars.  Pour the remaining vinaigrette ingredients into a separate jar, screw lid on tightly, shake well until thoroughly combined.  Pour the vinaigrette over the beans and dill, dividing evenly amongst the jars.  Cap the jars of beans and refrigerate at least overnight.  These are delicious served as a cold side dish, or spooned over mixed  greens as a salad.  They make wonderful picnic food too!

Fresh dill grown in a recycled granite-ware canning pot.

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