Black-eyed peas smothered with leeks and tarragon

March 7, 2020 at 10:46 pm (101 cookbooks, B plus (3.5 stars, like a lot), Beans, Fall recipes, French, Quick weeknight recipe, Spring recipes, Winter recipes, Yearly menu plan)

I first tried this 101cookbooks recipe for black-eyed peas with leeks and tarragon a few years ago, but apparently I never blogged it. I make it probably once a year. Derek’s father loves tarragon, so I always make it when he’s here. It’s a lovely (albeit rich) way to serve black-eyed peas. You saute up a ton of thinly sliced leek until golden, then throw in the cooked black-eyes and the tarragon. If you have cooked black-eyed peas on hand, it’s a pretty fast recipe. Today I served it with the maple-mustard brussels sprouts I just blogged about and a side of wild rice.

The recipe calls for dried marjoram and tarragon, but I never have either on hand. Instead I just chop up lots of fresh tarragon and sprinkle it liberally into the dish. And I put more tarragon on the side for those who like it extra-tarragony.

Derek and I both really enjoy this dish, but Alma doesn’t like the tarragon flavor, and always asks for plain black-eyes instead.