Black-Eyed Pea Salad

 "Rice & beans" is the staple food of Brazil, which is unfortunately losing its space in the plate of Brazilians due to the increasing consumption of industrialized and fast food. The consumption of rice in Brazil decreased 40,5% from the years of 2002-03 to 2008-09 and 26,4% for beans in that same period (IBGE). This is a pity since rice and beans are much grater in nutritional value than the industrialized meat, bread, pasta, sandwiches and packed foods that people are now leaning towards. And we can already see the effects of this major nutritional/cultural switch with the increased number of over-weight and obese people and the higher number of diabetics and people with cardiovascular related diseases (high blood pressure, high cholesterol, heart attacks, stroke, etc). Rice and beans, is not just a matter of culture anymore, but also a matter of public health. 

I remember growing up eating rice and beans every day. My favorite was black beans, but my mother and my brothers preferred pinto beans and my father liked adzuki beans. So a variety of beans were prepared over the month to please every member of the family. But the bean I remember very well is black-eyed pea that my mom used to cook as part of the duties for her African religion. (black-eyed peas originated in Africa about 5,000 years ago and are still found growing wild over there). She used to toast them in a clad bowl and the strong smell which used to invade the whole house kept me from tasting the beans itself. Only after I had my daughter, and started to cook black-eyed peas for her, that it started to grow on me! Now I love black-eyed pea turned out to be one of my favorite beans and today I'll post a black-eyed pea salad to celebrate the summer time in NYC! 

Black-eyed peas is very rich in iron for blood's health, protein for tissue health and folate for the formation of new cells. Folate is important before and during pregnancy to avoid malformation of neural tube in the fetus. Other sources of folate are leafy greens, other beans, nuts and fortified flours.

Black Eye Pea Salad

Serves 6 people

1 cup dry black-eyed pea, soaked overnight

3 cups water

1 tsp sea salt

1 carrot, grated

1 cup o broccoli florets, blanched (boil for 2 min and soak in ice water to prevent overcooking)

½ bunch of cilantro, chopped

½ bunch of parsley, chopped

½ onion, chopped

juice of 1/2 lemon

2 Tbsp extra virgin olive oil

sea salt and black pepper to taste

Cook the beans with salt and water in the pressure cooker for 18 minutes. If you don't have a pressure cooker, use a medium pan and cook the beans for about 35 minutes.  In a separated bowl, mix the beans with all the remaining ingredients.