As summer is rolling out (dang it), I find myself wanting this dish every week. Deb from Smitten Kitchen suggests the mint as optional, but I think that plus a little lemon takes it right out of the park.
My simple note to remember how we do black eye beans from Rancho Gordo. 1# black eye peas 8C water Bay leaf 3 cloves garlic 3 cracks of black pepper 1T olive oil Green stuff to keep down foam Pressure cook 20 min and warm for a while longer. 19 minutes if soaking
1 pound yellow eye Rancho Gordo beans 8 C water bay leaf 1 T olive oil crack of pepper set pressure cooker to 25 minutes We did 30 min before with some rest/heat time and it came oout soft.
1pound chickpeas 8C water cinnamon stick (if making Moroccan) shallot 2T oil anti foam (kelp?) Cook for 50 minutes Do not add salt as that retards cooking.
