BLACK-EYED PEAS THERMIDOR
This recipe came from InsideOut yogi-extraordinaire, Julie Perkins. Makes 4 appetizer or side dish servings.
- 1 c dried black-eyed peas
- 3 c chicken stock
- 1 clove
- 1 medium bay leaf
- 1 medium yellow onion, peeled but not chopped
- 1 T dry English mustard powder
- ½ c heavy cream
- 1 c grated Parmesan cheese
- ½ c cooked and drained spinach leaves or collard greens
- salt and pepper to taste
Place the black-eyed peas in a colander and pick over to remove any stones or discolored peas. Put the peas in a small stockpot, cover with fresh cold water, and soak for at least 3 hours or preferably overnight to expedite the cooking process.
Drain the peas, return them 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 t of water or cream to make a loose paste. (Add more water if needed.) Fold the mustard paste, ½ c of the 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. Mix well. 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 and bake for 30 minutes or until the cheese browns. Remove from the oven and serve immediately.