Sous Vide Black-Eyed Peas
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 cup dried black-eyed peas, soaked overnight in cold, salted water
1 cup water
1 cup extra virgin olive oil
1 carrot, peeled and cut into 1-inch dice
1 stalk celery, cut into 1-inch dice
1 shallot, quartered
2 slices bacon, cut into 1-inch dice
2 bay leaves
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
Drain and rinse the beans. Transfer to a large zipper lock bag and add the water, oil, carrot, celery, shallot, bacon, and bay leaves. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
When the timer goes off, remove the bag from the water bath. Taste the beans; if they are still firm, return them to the water bath for 1 more hour. If they are tender, transfer to a serving bowl. Remove the bay leaves. Season to taste with salt and pepper. Serve.