| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Frugal01 | 8 | servings | |
INGREDIENTS
| 3/4 | lb | Dried black-eyed peas |
| 1 | md | Yellow onion; peeled and chopped |
| 1 | ts | Salt |
| 1/4 | ts | Ground allspice |
| 3 | Garlic cloves; peeled, crushed | |
| 1/4 | ts | Freshly-ground black pepper |
| 1/4 | lb | Bacon; chopped |
| 2 | tb | Olive oil |
| 1 | c | Diced ham |
| 2 | Celery stalks; sliced | |
| 1 | md | Red bell pepper; cored, seeded, diced |
| 2 | bn | Scallions; sliced |
| 1/4 | c | Chopped fresh parsley |
| === DRESSING === | ||
| 1 | ts | Dry mustard |
| 2/3 | c | Olive oil |
| 1 | tb | Lime juice |
| 1 | tb | White wine vinegar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === OPTIONAL === | ||
| Lettuce cups; for serving |
INSTRUCTIONS
Place the peas in a 4-quart pot and add twice as much cold water. Add the onion, salt, allspice, garlic and pepper. Bring to a boil, cover, and simmer until tender, about 30 to 35 minutes. Test the peas while cooking so you don't overcook them. Drain and spread out on a sheet pan to cool. Heat a medium-size frying pan and add the bacon. Cook the bacon until almost crisp. Drain the fat, remove the bacon and set aside. Heat the frying pan again and add the 2 tablespoons of oil. Add the ham, celery and red bell pepper. Saute for about 3 minutes and allow to cool. Place in a large bowl along with the cooled peas, reserved bacon, scallions and parsley. Place the dry mustard for the dressing in a small bowl. Add 1 tablespoon of the oil and mix together until lump free. Add the rest of the oil and the remaining ingredients. Blend together and add to the black-eyed pea mixture. Fold the salad together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of times while chilling. Serve in optional lettuce cups. This recipe serves 6 to 8. Comments: Black-eyed peas are really not peas at all; they're beans. They have a sort of subtle smoky flavor and for that reason make a great salad. With the new emphasis on eating more beans, this is a jewel for your crowd. It keeps a few days and you can add other things to it as you go along. Try adding tuna, leftover cold fish, leftover chicken, etc. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-02-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-07-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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