Cowpeas with onion and anchovies

It’s Indian summer time, but sooner or later temperatures will drop and legumes will become a great ally in our kitchens. Today we propose that we leave cold meats aside and cook them with fish; for this, nothing better than this delicious recipe by Blanca, a true Combination of Flavours, with cowpeas, caramelised onion and Cantabrian anchovies.

Ingredients

  • Cowpeas – 350 g
  • Liquid caramel – (or brown sugar; to caramelise the onions) 2 tbps
  • Anchovies from the Bay of Biscay – 1 jar
  • Onions
  • Salt
  • Extra virgin olive oil
  • Toasted ciabatta bread

Preparation

  1. The previous night, leave the cowpeas to soak in abundant cold water.
  2. Caramelise the onions.
  3. Wash the cowpeas and put them to boil in cold water without salt for 35 minutes or until they are cooked (ten minutes before that add the salt; that way their skin doesn’t peel off).
  4. Toast the bread in a toaster or grill.
  5. Rinse the cowpeas in a sieve and serve with abundant caramelised onion, some anchovy fillets, toast and a generous dash of olive oil.

 

A wholesome and delicious dish, thanks Blanca!

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