adapted from The New York Times

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2 cups black-eyed peas, soaked overnight

1 bay leaf

Salt

1/4 cup extra virgin olive oil

1 red pepper, diced

2 garlic cloves, minced

1 tablespoon cumin,

1/2 red onion, finely chopped

Pepper

1/2 cup fresh dill

2 tablespoons red wine vinegar

1/2 cup crumbled goat cheese

Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil. Reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy - about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.

Heat a medium skilled over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin. STir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup bean broth, red onion and salt and pepper to taste. Cool to room temperature.

Toss the salad well. Sprinkle with goat cheese over the top. Serve.