Yield: 4 servings
|1 cup||Dried black-eyed peas|
|3 cups||Chicken stock|
|1 medium||Bay leaf|
|1 medium||Yellow onion(s), peeled|
|2 tablespoons||Dry english mustard powder|
|½ cup||Heavy cream|
|1 cup||Grated Parmesan cheese|
|½ cup||Spinach leaves, drained|
|\N \N||Salt and pepper to taste|
Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight.
Drain beans, return to the pot, and cover with the chicken stock.
Using the clove as a pin, attach the bay leaf to the whole onion. Add the studded onion to the pot and bring to a boil. Reduce the heat and cook, uncovered, until the peas are tender, about 45 min to 1 hour.
Drain the peas, reserving the stock in a clean bowl. Discard the studded onion. Return the peas to the pot and cover.
Place the mustard powder in a small bowl and gradually mix in 1 tsp water or cream to make a loose paste (add more water if needed). Fold the mustard paste, ½ cup Parmesan cheese, and the cooked spinach into the reserved chicken stock. Mix the chicken stock mixture back into the peas, then fold in the cream. Season with salt and pepper.
Preheat the oven to 400 F.
Pour the peas into a casserole dish. Sprinkle the top of the peas with the remaining Parmesan cheese and bake for 30 min or until the cheese browns. Remove from the oven and serve immediately.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-24-95