Made with Love: at home!

Enjoy crafting Maria's recipes at home.
She's shared some of her favorites here!

Maria's Homemade Black-Eyed Peas with Fennel

Serves 6-8 It's both a nutritious salad and a tasty side dish!




INGREDIENTS 3 cups cooked black-eyed peas, rinsed and drained (you may also use canned beans if desired)

1 whole fennel, bulb sliced thinly, stems removed, leaves chopped, 6-8 sprigs of leaves for garnish

1/2 cup EVOO, divided

1/2 teaspoon kosher sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh lemon juice


METHOD

1) In a large skillet or saute pan, heat 3-4 tablespoons of olive oil on medium-high heat.

2) Saute the sliced fennel bulb until lightly browned about 5-6 minutes, season with a pinch of salt and pepper.

3) Remove the fennel and set aside to cool.

4) In a large mixing bowl, add the peas, sautéed fennel, and chopped fennel leaf.

5) In a mixing bowl, add the remaining olive oil, lemon juice, salt and freshly ground black pepper and whip vigorously with a wire whisk or fork.

6) Add the dressing to the peas and fennel. Toss gently and thoroughly to coat.

7) Serve garnished with reserved fennel sprigs.