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Published 2007
Parsis love dried black-eyed peas (Vigna unguiculata) in a richly flavored stew with goat trotters, or cooked by themselves. In the late summer, we buy them fresh at the farmers’ markets. As with favas, their preparation entails some patient shelling, but they are delicious when young and green and take no time to cook.
© 2007 All rights reserved. Published by University of California Press.