Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Garlic clove(s), unpeeled 12 Tiny pearl onion(s)
3 lg Shallots, unpeeled -blanched and peeled
1 tb Olive oil 2 ts Sugar
3 Sprigs thyme 1/2 c Dry white wine
3 tb Butter 1/4 c Chicken stock plus
1 md Leek, finely chopped 1/4 c Extra chicken stock
-incl 1" of green part -or water
1 lg Red onion(s), finely chopped -if needed to reheat
4 To 5 scallions 3 c Cooked cowpeas
-finely chopped -or black-eyed peas
2 tb Parsley, minced 1 tb Red wine vinegar
1/2 c Light cream 1 tb Chives, minced
Salt and pepper to taste

Preheat oven to 450øF. Place a piece of aluminum foil on a work
surface and put the garlic and shallots in the center. Trickle olive
oil over both to coat, then add the thyme. Fold the foil tightly and
roast for 40 minutes until the garlic and shallots are soft.

Meanwhile, melt 2 tbs butter in a medium-size skillet and saut? the
leeks, red onions and scallions over very low heat for 20 minutes.
stir frequently and do not brown. Set aside. When the garlic and
shallots are cooked, cool, then slip off skins. Discard the skins and
the thyme. Transfer the pulp to a medium-size bowl and mash with a
fork.

Return the reserved leek mixture to the heat, stir in the parsley,
garlic and shallot pur?e and the cream. Season with salt and pepper
and turn off the heat.

In a small non-stick skillet, heat the remaining tablespoon of butter
and stir in the pearl onions. Sprinkle with the sugar and saut? over
medium-high heat for 2-3 minutes, shaking pan often. Add the wine and
chicken stock and bring to a boil. Lower heat, cover and simmer for
10-15 minutes, or until the onions are tender. Stir the onion
mixture into the larger skillet, along with the cooked cowpeas and
vinegar. Sprinkle with the chives and serve hot, or cover with
aluminum foil and heat in the oven just before serving. Add ¬ cup of
chicken stock or water if the beans are to be reheated later, so they
will not be too dry.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 418
Submitted By DIANE LAZARUS On 10-17-95

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