Black Eyed Peas

I can’t take total credit for this recipe. I ate it at one of my favorite breakfast spots, Black-eyed Susan’s in Nantucket, MA. Unfortunately they don’t have it anymore and I had to do this from memory and guessing the exact ingredients. It’s close. Their broth is a lot more blond and light. Mine has a heavier, meatier flavor but still good.

Ingredients:

• 1 pound of extra firm tofu cubed into 1x1 squares

• 1 small fennel bulb cut into slivers about 1/8” thick, about a cup

• 2 -3 large shallots cut in half lengthwise then into smaller slices lengthwise

• 1 large zucchini sliced cut in half lengthwise then into 1/4’ thick slices

• 1 cup of stock of choice, I used chicken

• 1 tablespoon of olive oil

• 1 teaspoon of black pepper

• Black-eyed peas, cooked the night before in a pressure cooker

  • 1 cup dried black-eyed peas

  • 3 cloves of garlic

  • 3 shallots

  • 1 small onion

  • 3 cups of stock

Preparation:

It’s easier to make this the night before in a pressure cooker. Letting them sit overnight makes the beans absorb more of the flavor.

• Add 1 cup of black eyed peas to the pressure cooker

• Add 3 cups of stock

• Add 3 cloves of garlic smashed

• Add 3 shallots coarsely chopped

• 1 small onion coarsely chopped

• Pressure cook for 18 minutes, that top must be spinning

The next day, take out all of your ingredients

• In a saute pan add the sliced fennel and shallots, sweat them

• When the shallots are translucent add the tofu, stock and pepper (1tsp)

• The zucchini and cooked black-eye peas go in last and you cook to temperature