| 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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