You'll remember or next guest as the host of the food network's "Melting Pot Soul Kitchen" and is the author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition. Tanya Holland explained the magical benefits of the black eyed pea.
Tanya Holland's book New Soul Cooking: www.tanyaholland.com
Restaurant:
Brown Sugar Kitchen
2534 Mandela Parkway
Oakland, CA 94607
Phone: (510) 839-SOUL (7685)
www.brownsugarkitchen.com
Brazilian Black-eyed Pea Salad
Recipe Courtesy of Tanya Holland
Yield: 8 servings
For Bean Salad:
4 cups black-eyed peas, cooked and drained
1 cup chopped red onion
1-1/2 cups (about 3 large) diced red bell pepper, raw or roasted
1 tablespoon chopped jalepeno
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Combine ingredients in a large bowl and toss with dressing. Refrigerate for 2 hours to allow flavors to meld.
For Dressing:
1-1/2 cups extra virgin olive oil
zest of one lime
2 limes, juiced
1 teaspoon minced garlic
1 teaspoon sugar
salt and black pepper to taste
Whisk together in a small bowl.
Dirty Couscous with Black-Eyed Peas
Courtesy of Tanya Holland
Recipe Yield: 8 servings
2 cups cooked Israeli couscous or Sardinian Fegula
2 cups cooked couscous
2 cups cooked black eyed-peas
3 tablespoons olive oil
1 teaspoon chopped garlic
1-1/2 cups chopped onions
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/8 cup Worstershire sauce
2 tablespoons soy sauce
1 tablespoon Tabasco hot sauce
1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1/4 teaspoon smoked salt or liquid smoke
Method:
Cook Israeli couscous or Fegula-like pasta and set aside. For regular couscous, in a large pot, bring 2-1/2 cups water to a boil and add 2 teaspoons butter or olive oil and 1/4 teaspoon salt. When water is boiling, stir in couscous and remove from heat. Set aside. Black-eyed peas should be rinsed and soaked overnight. Put beans in a large pot and cover with water by 2 inches. Add 2 onions, cut in quarters, 3 ribs of celery diced in large pieces and 2 bay leaves. Bring to a boil and then reduce to a simmer. Beans should be cooked until firm to the touch, but not mushy. Drain and cool.
Heat olive oil in a sauté pan over medium heat and add garlic, onion, and peppers. Cook vegetables until soft, add Worstershire sauce, soy sauce, hot sauce and spices and heat until warm.
In a large bowl, toss together Israeli couscous, couscous, and black-eyed peas. Add warm vegetable mixture and blend well. Add scallions and fresh herbs and season to taste with salt and pepper.
Black-Eyed Pea and Spicy Chicken Sausage Chowder
(Collard Green Chiffonade)
Recipe Courtesy of Tanya Holland
Yield: 8 servings
1-1/2 pounds dried black-eyed peas, soaked overnight
2 tablespoons unsalted butter
1-1/2 cups minced onions
1 tablespoon minced garlic
1-1/2 tablespoons jalapeño chiles (about 1 large), seeded and minced
1 cup diced celery
1 cup diced carrots
2 cups (about 1 pound) ground chicken sausage
2 quarts chicken stock
1 tablespoon fresh chopped thyme
3/4-teaspoon celery seeds
1/2 teaspoons ground white pepper
1 bay leaf
2 cups Yukon Gold potatoes, peeled and diced small
1 bunch collard greens, cut in strips
Method:
In a large pot, melt butter over medium heat. Add onions, garlic, and jalapeño chiles. Cook vegetables for 5 minutes until soft and then add celery, carrots and sausage. Cover with chicken stock and then add thyme, celery seeds, white pepper, bay leaf, and black-eyed peas. Bring to a boil then reduce to a simmer. Cook for 20 minutes then add potatoes. Cook an additional 25 minutes. Adjust seasoning as desired. Serve hot.
