Couple things...After slicing the leeks, you want to make sure you wash them well. Rinse and swish in a big bowl of water, to shake out any grit, then drain completely. Miriam also notes the importance of sourcing dried herbs that aren't past their prime, "please take a sniff of the dried tarragon to make sure it doesn't smell like twigs." If your dried herbs are sawdust, and a trip to the store isn't in order, swap in a mix of whatever chopped fresh herbs you have on hand. And/or a bit of lemon zest.
1 tablespoon extra virgin olive oil
3 tablespoons+ unsalted butter
fine grain sea salt4 good-sized leeks, dark green parts trimmed, quartered lengthwise, then sliced every 1/2-inch
3 cups cooked black-eyed peas*
heaping 1/4 teaspoon dried marjoram
1 teaspoon dried tarragon
Heat the olive oil over medium heat with 1 tablespoon of the butter in your largest skillet. When hot, add a couple big pinches of salt, and stir in the leeks. Cook gently, stirring regularly until the leeks get nice and golden.
Add the drained beans to the skillet. Cook until heated through, then stir in the marjoram, tarragon, a couple big pinches of salt, and the remaining 2 tablespoons of butter. Stir well, taste, and adjust seasoning to your liking. You can add more salt, herbs, or butter at this point until it is to your liking. Serve family style in a medium bowl or platter.
Serves 6.
*To cook dried black-eyed peas. Start with 8 ounces / 225 g of black-eyed peas. Pick over well, looking for any dirt clots or pebbles. Cover with water and soak overnight, or for at least four hours. Drain, place in a large pot, and cover with water by about 3 inches. Simmer until the peas are cooked through, salting generously in the last ten minutes of cooking. Drain and you're ready to go.
Recipe slightly adapted from Miriam Bale's Black-eyed Peas with Leeks and Tarragon in Put a Egg on It #2.
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