Recipe of the Month: Black-eyed Beans (cowpeas) with Potatoes & Carrots Recipe    
Ingredient
Yield: 5 serving
-� cup of dry black eye beans
- 2 large cloves garlic, minced
- 1 large red onion, diced
- 1 bay leaves
- 10 cups of water
- 3 medium sized carrots, sliced
- 3 medium sized potatoes, peeled and cut into small cubes
- � cup of lemon juice
- 1 lemon cut into 4 pieces
- � tbs. of white � wine / vinegar
- � teaspoon salt
- � teaspoon black pepper powder
- 2 Tbs. minced fresh mint ( or more , if you like)
- 1 Tbs. Minced fresh Parsley
- ⅓ cup of olive oil

1. Sort and soak the black-eyed beans overnight in three times their volume of water.
2. Drain and bring them into a large saucepan, add about 6 cups of water, bay leaves and the lemon (cut into four pieces). Bring to a boil. Simmer uncovered over a medium heat and stir occasionally for about 1 hour or until the peas are tender.
3. Boil potatoes and the carrots apart in a large skillet with 4 cups of water, until they are tender.
4. In a large bowl, whisk together the lemon juice, the wine/vinegar, the diced onion, the salt, the black pepper, the minced garlic, the minced fresh mint, and the minced fresh parsley.
5. When the peas are tender drain and discard the bay leaves and the lemon. When the carrots and potatoes are tender drain also.
6. Combine the black-eye beans, carrots and potatoes together in a big bowl with the dressing. Toss well and Serve. 

                                                                             Bon Appétit