🍽️Stew

Persian-Style Black-Eyed Pea and Sausage Stew

Name: Persian-Style Black-Eyed Pea and Sausage Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 175 g dried black-eyed peas; 1 medium onion, peeled and finely chopped; 1 carrot, peeled and diced; 225 g sausage, diced; 3 tomatoes, peeled and chopped; 2 cloves garlic, finely chopped; 3 teaspoons olive oil; 2 teaspoons vegetable oil; 3 teaspoons vinegar; 1 teaspoon lemon juice; 1 teaspoon chopped fresh basil; 1/2 teaspoon chopped fresh mint; 1/2 teaspoon hot sauce; Salt, to taste; Freshly ground black pepper, to taste; A pinch of sugar

"Experience a vibrant fusion of earthy legumes and savory sausage tossed in a zesty, herb-infused Persian dressing."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

175 g dried black-eyed peas
1 medium onion, peeled and finely chopped
1 carrot, peeled and diced
225 g sausage, diced
3 tomatoes, peeled and chopped
2 cloves garlic, finely chopped
3 teaspoons olive oil
2 teaspoons vegetable oil
3 teaspoons vinegar
1 teaspoon lemon juice
1 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh mint
1/2 teaspoon hot sauce
Salt, to taste
Freshly ground black pepper, to taste
A pinch of sugar

🌱 Gluten-Free🌱 High-Fiber🌱 Dairy-Free🌱 Protein-Rich⚡ Medium

❤️Health78%

😋Taste85%

🥳Joy82%

👨‍🍳Difficulty35/100

📜 The Story

Persian cuisine frequently utilizes black-eyed peas, known as loobia cheshm bolboli, in traditional rice dishes and herb-heavy stews. This particular rendition blends those ancient pulse-cooking techniques with a Mediterranean-style vinaigrette and savory sausage for a contemporary fusion twist.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

3/10

🍯Sweet

2/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"A vibrant aromatic profile where cooling mint and sharp basil cut through the earthy density of the black-eyed peas. The texture is a delightful contrast between the creamy legumes, the firm bite of diced carrots, and the savory, juicy snap of the sausage."

Chef's Mastery

💡

The Secret

To ensure the peas are perfectly tender but not mushy, start tasting them at the 45-minute mark; the age of dried beans can significantly affect their cooking time.

⚠️

Avoid This

Adding salt to the pea water at the beginning of the boil, which can toughen the skins and prevent the centers from softening evenly.

❄️

Storage

Store in an airtight container for up to 3 days; this dish tastes even better the next day as the peas absorb the herbal vinaigrette.

Instructions

Rinse the black-eyed peas and soak them overnight in plenty of cold water. The next day, drain, place in a pot with fresh water, and cook over medium heat until tender, about 60 minutes. Drain well and set aside.

While the peas are cooking, prepare the vegetables. Finely chop the onion and dice the carrot. Transfer them to a large mixing bowl along with the cooked black-eyed peas.

Add the chopped tomatoes and diced sausage to the bowl, gently mixing so the ingredients are evenly distributed without breaking the peas.

In a small bowl, whisk together the garlic, olive oil, vegetable oil, vinegar, lemon juice, basil, mint, hot sauce, sugar, salt, and black pepper until the dressing is well blended.

Pour the dressing over the pea and sausage mixture and stir gently until everything is evenly coated. Taste and adjust seasoning as needed. Serve warm or at room temperature.