Black-Eyed Pea and Sweet Potato Ragout

This dish has an attractive range of colors, and the black-eyed peas contribute an unusual appearance and taste. They are not commonly used, so this is a fun way to bring them back into the cycle. The orange juice is tangy, the raspberry vinegar is sweet, and the whiskey or miso adds an unusual bite to the dressing. These flavors pull together the starchy black-eyed peas with the creamy sweet potatoes.

2 tablespoons olive oil

1 leek, rinsed and sliced

4 cloves garlic, minced

1 medium squash (butternut works well) or 2 yams (I prefer garnet), peeled and diced into 1-inch cubes

1/2 cup water

5 stalks celery, diced

1 cup sun-dried tomatoes, softened in hot water, drained, and cut in 1/4-inch pieces

2 tomatoes, diced (omit if flavorful fresh tomatoes are not available)

11/2 cups dried black-eyed peas cooked in 4 cups water DRESSING:

1/3 cup olive oil

1/4 cup raspberry vinegar

1/2 cup orange juice

2 tablespoons Dijon mustard

1/4 cup miso paste or

2 tablespoons Jack Daniels whiskey

2 tablespoons minced fresh thyme or 2 teaspoons dried

2 tablespoons cumin

2 teaspoons salt

• Heat the olive oil in a large skillet and sauté the leek, garlic, and squash. Add the water, cover, and steam until the squash is soft.
• Add the celery and sun-dried tomatoes to the pan and saute.
• Remove the pan from the heat and add the diced fresh tomatoes. Drain any excess water. Combine the vegetables and the black-eyed peas in a large bowl.
• Whisk together all of the dressing ingredients. Pour the dressing over the vegetables and black-eyed peas and stir to coat.

SERVES 8 TO 1 2