Dried Cod Bean Stew Recipe

Ingredients:

For: 4 People

Prep: 10 Min

Cook: 30 Min

Steps:

1. Soak the dried cowpeas in warm water the night before. When you cook, pre-boil for 15 minutes and strain the water.
2. Chop the onion finely into cubes. Finely slice the garlic (fresh garlic if you can find it). Fry onions and garlic in olive oil until golden brown.
3. Peel the carrots and potatoes and cut them into small cubes. Dice the peppers in the same way and add them to the roasted onions and saute them together for 5 minutes.
4. Add tomato paste or tomato puree to the roasted vegetables and fry for a minute or two.
5. Add the black-eyed peas and simmer for 1-2 more minutes. Add salt and sugar. Add enough hot water to cover it by 2-3 inches and cook on medium heat until the black-eyed peas are soft. If the black-eyed peas have dried up but are still alive, you can add 1/2 cup of hot water and boil for a few more minutes.
6. Rest the food you take from the fire without opening the lid. When it comes to room temperature, put it in the refrigerator to cool. Garnish your pilak, which you take out on the serving plate, with finely chopped dill (or parsley) and lemon slices, and drizzle 1 teaspoon of olive oil on it. Serve cold. Bon Appetit!
7. Note: If you wish, you can serve this dish with strained yogurt with garlic and dill.

Olive Oil Based Legume