Slow-Cooked Cockles and Black-eyed Peas Bowl
- Asafoetida8 g24 kcal
- Black-eyed peas63 g212 kcal
- Cilantro1 bunch12 kcal
- Cockles376 g323 kcal
- Cooking spray42 ml371 kcal
- Dried thyme3 g8 kcal
- Green beans141 g44 kcal
- Jalapeño pepper2 piece8 kcal
- Radish1 bunch24 kcal
- Salt4 g0 kcal
- Sherry vinegar109 ml21 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Baja-inspired comfort food: tender cockles paired with green beans, radish and jalapeño pepper and black-eyed peas, finished with cilantro and a hit of asafoetida and dried thyme. 1. Pat the cockles dry and season with salt, asafoetida and dried thyme. 2. Heat cooking spray in a heavy pan and grill the cockles until it develops a deep golden crust, about 23 minutes. 3. Add green beans, radish and jalapeño pepper to the pan and cook until just tender, stirring in cilantro for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.