My Store,
Opens today 11am - 8pm
Select a Store
  • Polaris Fashion Place
    1500 Polaris Parkway
    Columbus, OH 43240 2126
    (614) 430-0118
    • Mon - Sat: 11:00 AM - 8:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Kenwood Towne Center
    7875 Montgomery Road
    Cincinnati, OH 45236 4344
    (513) 793-3445
    • Mon - Thurs: 11:00 AM - 8:00 PM
    • Fri - Sat: 11:00 AM - 9:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Pinecrest
    211 Park Ave. Suite 113
    Beachwood, OH 44122 4241
    (216) 378-7302
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM
  • Mt Lebanon
    The Galleria of Mt. Lebanon
    Pittsburgh, PA 15228 1656
    (412) 341-3411
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 5:00 PM
  • Summit Fritz Farm
    151 Larue
    Lexington, KY 40517 8307
    (859) 245-5127
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM

Crostini with Black-Eyed Pea Puree

Rated 0 out of 5
Be the first to Write a Review

This recipe has been a staple at Blackberry Farm for years. In place of the black-eyed peas, you can use any cooked shell bean, such as fresh limas or favas. Keep in mind that fresh beans require no soaking and will cook faster than dried ones. The cooked peas are much easier to pass through a food mill when they are still hot.

Prep Time 20 minutes
Cook Time 60 minutes
Servings 8

Ingredients

  • 1 lb. (500 g) dried black-eyed peas, soaked overnight and   drained
  • 3 Tbs. plus 1 tsp. kosher salt
  • 4 garlic heads, roasted
  • 1 cup (250 ml) extra-virgin olive oil
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh chives
  • 1 Tbs. fresh lemon juice
  • Crostini for serving

Directions

Put the black-eyed peas in a large saucepan and add water to cover by 1 inch (2.5 cm). Bring to a boil and boil gently until the peas are very soft, about 1 hour, adding 2 Tbs. of the salt during the last 15 minutes of cooking. Drain the peas.

Cut the tops off the roasted garlic heads and squeeze out the garlic. Pass the peas and garlic through a food mill into a large bowl. Stir in the olive oil, cayenne, the remaining 1 Tbs. plus 1 tsp. salt, the black pepper, parsley, chives and lemon juice. Spread the pea puree on crostini and serve. Serves 8.

Recipe from Blackberry Farm

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 11ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;