Another great Greek dish from the Aegean Sea, on the island of Limnos. Most of their dishes has not changed over the ages. The island produces excellent flava, peas, sesame seeds, and black-eyed peas (also called cowpeas).
Μαυρομάτικα με σκορδαλιά
/mavromatika me skordalia/
Serves 4-6 people
1 cup (200 g) dried black-eyed peas, rinsed
1 head of organic garlic (8-10 cloves)
2/3 to 1 cup (160-240 ml) olive oil
1/4 cup (60 ml) white wine vinegar or more to taste
1. Place the beans and enough water to cover them by 2 inches (5 cm). Bring to a boil.
2. Remove from the heat, drain, and put the beans back in the pot and add fresh water, and bring too a boil again.
3. Reduce the heat to medium-low, simmer until the beans are soft, about 40 minutes.
4. Crush the garlic with 1/2 to 2/3 cup (120-160 ml) oil, and the vinegar into a smooth paste.
(a) mortar and pestle or food processor
5. When the beans are cooked, add the garlic mixture (called skordalia σκορδαλιά).
6. Mash the mixture with a wooden spoon or potato masher to a semipurée, should be able to see whole beans.
7. Adjust with more oil and vinegar if necessary.
8. Serve warm.
-modified The Glorious Foods of Greece
