Bowl of Blackeye Pea Salad
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Blackeye Pea Saled
Armenia
  -   Loupia Aghtzan / Loghlas Piyazi
Makes
Effort:
Sched:
DoAhead:  
5 cups  
**
12 hrs  
Best
Beans (Lobio) are very popular in Armenia. This easy, outstandingly flvaorful appetizer / salad really emphasizes the flavor of the beans, without or with dressing (see Note-3). It is a superb party salad as it will stay attractive and delicious for hours on the table. If you can, make far enough ahead you can refrigerate overnight (or even a couple of days) to let flavors blend.



1-1/2
1
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1-1/2
1
2
1-1/2
3
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3
3
c
t
---
t
t
oz
oz
T
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T
T
Black Eyed Peas, dried (1)  
Salt for soaking
-- Seasonings
Salt
Alepo Chili (2)
Onion
Bell Pepper, green
Parsley
-- Optional (3)
Lemon Juice
Olive Oil ExtV
Make   -   (12 hrs, 25 min work)
  1. Soak BLACKEYE PEAS 8 hours or overnight with plenty of water and 1 t salt (yes, salt - it speeds cooking and helps keep the beans intact).
  2. Drain and rinse Beans. Place Beans in a saucepan with water to cover, bring to a boil and simmer until just tender (be careful not to over-cook). This may be 15 to 20 minutes depending on age of beans.
  3. Drain Beans. While still hot, mix with 1-1/2 t Salt and Alepo Pepper. Let cool completely.
  4. Chop ONION, Bell Pepper and Parsley fine. Mix all with cooled Beans.
  5. Serve cool or at room temperature, not chilled.
NOTES:
  1. Blackeye Peas:   Called "Black-Eyed Kidney Beans" by the Armenia author of th pattern recipe. Other Armenian recipes call for other beans, but I very much favor the unique flavor of the Blackeye Peas. These are an Old World bean, originating in Africa, and could well have been in use in Armenia before discovery of the New World brought Common Beans to the region.
  2. Alepo Chili:   This is a fairly mild chili flake much used in the Levant. It comes in two grades, mild and hot (which is only moderately hot). A suitable substitute would be Kashmir chili, or Hungarian Hot Paprika, or Hungarian Paprika with a little Cayenne added. For details see our Chilis page.
  3. Option;   The pattern recipe calls for no dressing, and the salad then has an interesting and attractive flavor. Other very similar Armenian recipes call for dressing with Oil and Lemon Juice or Vinegar. This makes a more familiar tasting salad for North Americans. I favor Lemon Juice over Vinegar for this salad.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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