Cooking Instructions
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Step 1
Mince the
Garlic (2 cloves)
, and zest the
Lemon (1)
Core, deseed, and dice the
Red Bell Pepper (1)
,
Orange Bell Pepper (1)
, and
Yellow Bell Pepper (1)
. Thinly slice the
Scallions (1 bunch)
a bias. Mince the
Fresh Thyme (as needed)
. Chop the
Tarragon (as needed)
.
Step 2
Place
Dry Black Eyed Peas (455 g)
in a large pot. Sort through the beans and remove any foreign material (i.e. pebbles, poor quality beans, etc.). Add enough water to cover beans by about 3 inches. Soak overnight at room temperature.
Step 3
In a large bowl, add
Champagne Vinegar (45 mL)
,
Malt Vinegar (45 mL)
,
Extra-Virgin Olive Oil (120 mL)
, tarragon, fresh thyme,
Ground Black Pepper (3 g)
, and
Fine Sea Salt (5 g)
.
Step 4
Add bell peppers, scallions, and garlic. Toss to coat. Cover and refrigerate overnight. The next day, drain the black-eyed peas. Add
Bacon (2 slices)
,
Chicken Broth (960 mL)
,
Water (480 mL)
, and
Bay Leaves (3)
. Bring to a boil.
Step 5
Reduce heat and simmer for 30 minutes, or until beans are tender. Remove bay leaves and bacon, discard. Drain chicken broth from beans. Add beans to the pepper vinaigrette. Toss to combine.
Step 6
Let rest 30 minutes. Mix in the lemon zest and remaining tarragon. Season to taste with sea salt and freshly ground black pepper. Serve.
