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Cowpeas with Za’atar

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Ingredients
  

  • 1-1/2 cups cowpeas black-eyed peas, field peas, your choice
  • 3 garlic cloves
  • 1 dried hot pepper or 1 tablespoon peppercorns
  • 1 bay leaf
  • 6 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 tablespoon agave
  • 1 fennel bulb diced
  • 1/2 pint grape tomatoes halved
  • 1 tablespoon za’atar *
  • sea salt and fresh ground pepper to taste

Instructions
 

  • Rinse cowpeas. Pour into a pot and soak with cold water to cover for 8 hours or overnight.
  • Drain and rinse beans well in cold water. In a large pot, bring 4 cups of water to boil over high heat, along with 2 of the garlic cloves, the dried pepper or peppercorns and bay leaf. Add cowpeas, cover and reduce heat to low.
  • Cook for 1 hour, or until beans are tender. Drain and rinse well. Fish out garlic and bay leaf and discard.
  • Pour beans into a large bowl.
  • In a separate bowl, whisk together lemon juice, olive oil and agave. Mince or crush the third clove of garlic and add to the lemon juice mixture. Pour over beans and toss gently to coat.
  • Add diced fennel and grape tomatoes. May be refrigerated at this point until ready to serve. Add za’atar and season with salt and pepper just before enjoying.
  • Enjoy room temperature or chilled.

Notes

* a fabulous Middle Eastern spice blend of sumac, sesame seeds and thyme, available at Middle Eastern markets and many gourmet and natural food stores.