I don't make this salad too often, but when I do there may be no better summertime dish in my repertoire. The key to a good bean salad is understanding a smidge of food science. We want the beans to cook completely, but then we want to give the beans' starch structure a chance to realign and firm up - this is what will give the salad a nice "pop".
[serves 6]
the stuff:
8 oz. black-eyed peas, uncooked
8 oz. orzo, uncooked
1 onion, halved
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
0.5 cup parsley, chopped
0.25 cup parsley, minced
2 tbsp olive oil (for cooking)
olive oil (for dressing)
lemon juice, fresh or not
salt & pepper
the steps:
Put the beans, halved onion, and thyme in a large pot and cover with about 2 inches of water.
Turn the heat to medium-low and bring to a slow, gentle simmer.
Maintain the gentle simmer for about 15 minutes - stir occasionally and carefully.
After 15 minutes sample a bean or three; if the beans are still gritty or tough inside, continue to cook and check every 5 minutes until they are completely done.
Once the beans are done drain the water, discard the onion halves, and leave them to cool slightly - about 30 minutes
Transfer the beans to a container and refrigerate them for about 1-2 hours (or pop them in the freezer for 30-60 minutes).
While the beans are thoroughly cooling begin cooking the orzo according to the package directions.
While the orzo is cooking heat the olive oil in a saute pan over medium heat until "shimmering".
Add the diced onion to the pan along with a pinch of salt and saute for about 5 minutes.
Add the garlic and chopped parsley to the pan and continue to saute for about 3 minutes longer.
Kill the heat and set aside.
Once the orzo is done cooking dump it into a colander, rinse it under some cold running water, and set aside to thoroughly drain - about 15-20 minutes.
After the beans have chilled and the orzo has drained, dump the beans, orzo, sauteed onion-garlic-parsley mix, and minced parsley into a large bowl.
Begin a completely unmeasured* process of drizzling some olive oil, splashing some lemon juice, and sprinkling some salt and pepper until you get a flavor profile that you like.
the lessons:
In lieu of lemon juice try some types of vinegar.
It has not been uncommon for me to reach for some honey when it comes to dressing the salad.
Cilantro, tarragon, chives, or basil can be substituted as the fresh herb.
* you should really get in the habit of tasting your food as you prepare it
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