Cowpeas in a 7-allium sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Garlic clove(s), unpeeled |
| 3 | larges | Shallots, unpeeled |
| 1 | tablespoon | Olive oil |
| 3 | Sprigs thyme | |
| 3 | tablespoons | Butter |
| 1 | medium | Leek, finely chopped incl 1\" of green part |
| 1 | large | Red onion(s), finely chopped |
| 4 | To 5 scallions finely chopped | |
| 2 | tablespoons | Parsley, minced |
| ½ | cup | Light cream |
| Salt and pepper to taste | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 418 | ||
| 12 | Tiny pearl onion(s) blanched and peeled | |
| 2 | teaspoons | Sugar |
| ½ | cup | Dry white wine |
| ¼ | cup | Chicken stock plus |
| ¼ | cup | Extra chicken stock or water if needed to reheat |
| 3 | cups | Cooked cowpeas or black-eyed peas |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Chives, minced |
Directions
Preheat oven to 450øF. Place a piece of aluminum foil on a work surface and put the garlic and shallots in the center. Trickle olive oil over both to coat, then add the thyme. Fold the foil tightly and roast for 40 minutes until the garlic and shallots are soft.
Meanwhile, melt 2 tbs butter in a medium-size skillet and saut‚ the leeks, red onions and scallions over very low heat for 20 minutes.
stir frequently and do not brown. Set aside. When the garlic and shallots are cooked, cool, then slip off skins. Discard the skins and the thyme. Transfer the pulp to a medium-size bowl and mash with a fork.
Return the reserved leek mixture to the heat, stir in the parsley, garlic and shallot pur‚e and the cream. Season with salt and pepper and turn off the heat.
In a small non-stick skillet, heat the remaining tablespoon of butter and stir in the pearl onions. Sprinkle with the sugar and saut‚ over medium-high heat for 2-3 minutes, shaking pan often. Add the wine and chicken stock and bring to a boil. Lower heat, cover and simmer for 10-15 minutes, or until the onions are tender. Stir the onion mixture into the larger skillet, along with the cooked cowpeas and vinegar. Sprinkle with the chives and serve hot, or cover with aluminum foil and heat in the oven just before serving. Add ¬ cup of chicken stock or water if the beans are to be reheated later, so they will not be too dry.
Submitted By DIANE LAZARUS On 10-17-95