Sort ingredients
mserchuk
QR Code
Listen
Pdf
In a saucepan with boiling water, bring the black eyes to a boil for about 10 minutes.
Strain, rinse well, add the vegetable broth, and beans back to the pot and cook covered over medium heat for about 20-25 minutes, or until the black eyed peas absorb all the liquid and are tender but whole and firm.
Meanwhile chop the tangerines, figs and walnuts.
Prepare the vinaigrette: in a medium size bowl, place the tangerine juice, balsamic vinegar, honey, turmeric, black pepper, sea salt, mustard and extra virgin olive oil. Using an immersion blender or by hand with a wire whisk, combine the ingredients until the dressing is smooth and emulsified.
In a large bowl, mix the black eyes with the tangerines, walnuts, figs, raisins, scallions, and fresh thyme. Toss with the vinaigrette and serve.