Peas, Black Beans, and Nettles
2 C freshly shelled or frozen English peas
1 C Eden canned black beans
2 T extra virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
2 medium leeks, thinly sliced
6 C nettle leaves, roughly chopped
Zest of 1 lemon, divided
1 T fresh lemon juice
Freshly ground black pepper
Make the Polenta
Add water and bayleaves to a medium pot and bring to a boil over high heat. Cover pot, reduce heat to low, simmer for 5 minutes. Remove and compost bay leaves and add salt. Raise heat to high and slowly pour in corn grits, whisking constantly, until mixture is boiling again. Reduce heat to low and cook uncovered for 20-25 minutes, whisking every minute or so to prevent mixture from sticking. Taste to check that grits are soft and cooked; if not, continue cooking for 5 min ore or until the raw flavor is gone. Remove from heat, stir in olive oil, and season to taste. Cover pot, and set aside.
Making the Peas, Beans, and Nettles
If using fresh peas, bring a small pot of water to a boil. Add peas and cook 2 min or until tender. Remove from heat, drain, and set aside to cool. If using frozen peas, skip the blanching step.
Add Eden black beans to warm.
Warm olive oil in a wide skillet over medium heat. Add garlic and salute for 1 min; add leeks and a pinch of salt, and continue cooking for 4-5 min or until softened. Stir in nettles, and cook for 2-3 minutes or until wilted and tender. Add peas and bean and stir until heated through. Add half of the lemon zest, and add lemon juice. Remove from heat and stir to combine. Season with salt and pepper to taste.
Divide polenta into bowls and top with mixture. Sprinkle with remaining zest, and drizzle with olive oil.