Cowpeas in Orange-Fennel Escabeche - The Global Bean Project

Name: Cowpeas in Orange-Fennel Escabeche - The Global Bean Project
Ingredients: 200 g cowpeas “fesol de l’ull ros”, cooked, or any other pulse that stays whole when cooked. For extra taste, cook your pulse with the same blend of spices and herbs that comes next.; 80 ml olive oil; 40 ml apple cider vinegar; 70 ml orange juice; 10 ml lemon juice; 2 medium garlic cloves; 150 g fennel in 1 mm slices; Salt; 1 tbsp orange zest (optional); Spices to taste: a mixture of black and/or white pepper, coriander seeds, chili flakes, cinnamon, clove. Alternatively, replace it with a tsp “allspice” blend.; Herbs to taste: two bay leaves, a few leaves of fresh or dry rosemary and/or sage.

www.globalbean.eu

Escabeche is a Spanish way to marinate ingredients like fish, chicken, seafood or vegetables. It was traditionally used to preserve them.

View Original

Share this recipe:

Ingredients

200 g cowpeas “fesol de l’ull ros”, cooked, or any other pulse that stays whole when cooked. For extra taste, cook your pulse with the same blend of spices and herbs that comes next.
80 ml olive oil
40 ml apple cider vinegar
70 ml orange juice
10 ml lemon juice
2 medium garlic cloves
150 g fennel in 1 mm slices
Salt
1 tbsp orange zest (optional)
Spices to taste: a mixture of black and/or white pepper, coriander seeds, chili flakes, cinnamon, clove. Alternatively, replace it with a tsp “allspice” blend.
Herbs to taste: two bay leaves, a few leaves of fresh or dry rosemary and/or sage.