Making & Using Dried Foods by Phyllis Hobson

Author:Phyllis Hobson
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1994-04-13T16:00:00+00:00

Peas (Black-Eyed, Crowder, and Chick-peas)

Allow peas to ripen completely and dry as much as possible on the vine. Shell. No blanching is necessary. After drying, place peas in a sealed container in the freezer for 48 hours, or spread peas on a tray in 125°F (50°C) oven for 30 minutes to kill any insect eggs.

Dehydrator: Spread partially dried peas in a single layer over trays. Dry at 120°F (50°C) for 8 to 10 hours, depending on the stage of dryness when picked, stirring occasionally, until a cooled, dried pea splits when tapped with a hammer. Rotate trays once during drying.

Sun: Spread partially dried peas in a thin layer over drying trays and place in a well-ventilated spot in full sun. Dry for 2 to 3 days, or until peas split when tapped with a hammer. Stir occasionally and take trays inside at night.

Oven or Homemade Dryer: Spread partially dried peas thinly over drying trays. Dry at 120°F (50°C) until peas are hard and brittle, about 12 to 15 hours.

To Use: Soak peas in water to cover for 3 to 4 hours or overnight. Drain, add fresh water, and cook over low heat for 2 to 3 hours until tender. One cup (250 ml) yields about 2 cups (500 ml) cooked peas.

FRIED CHICK-PEAS WITH GARLIC___________

1 cup (250 ml) dried chick-peas

3 cups (750 ml) water

½ teaspoon (2 ml) salt

3 tablespoons (45 ml) olive oil

1 clove garlic

Lemon juice

Black pepper

After a thorough washing, soak beans overnight or use the quick-soak method (see page 57). Drain soaking water. Place beans in a kettle with 3 cups (750 ml) fresh water. Add salt. Bring to a boil, reduce heat, cover, and simmer until chick-peas are tender, about 4 hours. Check occasionally to be sure beans are still covered with water and add more water as needed. When beans are tender all the way through (bite into one to test), drain and cool.

Heat oil in a heavy skillet and swirl garlic around in it for a few seconds before adding beans. Keep at medium-high heat and stir chick-peas around in skillet gently for about 10 minutes, or until they form a crispy, brown crust on the outside. Place chick-peas in a serving dish, remove garlic, and season with lemon juice and pepper. Serves 2.

SAVORY DRIED PEAS__________

4 cups (1 litre) boiling water

2 cups (500 ml) dried peas (black-eyed peas, cowpeas, crowder peas, or chick-peas)

1 teaspoon (5 ml) salt

¼ teaspoon (1 ml) black pepper

2 ounces (50 grams) sliced salt pork

4 small onions, peeled

Pour boiling water over peas. Soak for 3 to 4 hours. Drain. Add fresh water to cover, salt, pepper, pork, and onions. Cover and cook over low heat until tender, about 1 hour. Serves 4 to 6.

SPANISH DRIED PEAS__________

2 cups (500 ml) boiling water

1 cup (250 ml) dried peas (black-eyed peas, cowpeas, crowder peas, or chick-peas)

1 slice salt pork or ham

1 large onion, sliced

1 mild chili pepper, sliced

2 medium tomatoes, or 1 cup (250 ml) canned tomatoes

1 bouquet garni (see page 114)

3 quarts (3 litres) cold water

Chicken

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