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Categories:
niebe onion bay leaf clove garlic salt garlic lime juice cayenne pepper ground cumin paprika olive oil cilantro chives salt
Viewed: 50 - Published at: 5 years agoIngredients
- 1 1/2 cup niebe (black-eyed peas), soaked overnight
- 1 onion, cut in half
- 4 bay leaf
- 2 clove garlic
- 1 salt and pepper
- 3 head garlic
- 2 tbsp fresh lime juice
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- 3/4 tsp paprika
- 1/2 cup olive oil
- 1/3 cup cilantro, chopped
- 2 tbsp chives, chopped
- 1 salt, pepper and olive oil, to taste
Method
- In a large pot, cover the ingredients for the beans with water and bring to a boil.
- Remove any foam that comes to the surface, bring to a simmer.
- Cook for about 2 hours, adding water as necessary, until beans are very soft.
- Preheat the oven to 425 F. Cut the tops of the garlic cloves and remove the outermost skin.
- Drizzle with olive oil, salt and pepper and cook 30 minutes wrapped in foil until the cloves are soft.
- Add all but a half cup of the beans to a blender with the roasted garlic, spices and lime juice.
- Puree until smooth, then add most of the fresh herbs, oil, and half the remaining beans.
- Pulse until mixed; season with salt and pepper.
- Serve at room temperature, drizzled with olive oil and sprinkling the remaining beans and herbs for garnish.
