| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | February 19 | 1 | servings | |
INGREDIENTS
| 1 | lb | Dried black-eyed peas; picked over |
| 2 | tb | Rendered bacon fat |
| 1 | sm | Onion; peeled |
| 1 | Recipe black-eyed peas; or three 16-ounce | |
| ; cans, rinsed and | ||
| ; drained | ||
| 1/2 | sm | Green bell pepper; minced (about 1/2 |
| ; cup) | ||
| 1/2 | sm | Red bell pepper; minced (about 1/2 |
| ; cup) | ||
| 4 | Scallions including green parts; sliced thin | |
| 1/2 | c | Extra-virgin olive oil |
| 1/4 | c | Red-wine vinegar |
| 1 | Garlic clove; minced | |
| 1 | ts | Minced seeded habanero or other fresh hot; or to taste (wear |
| ; chili, rubber gloves) |
INSTRUCTIONS
PICKLED BLACK-EYED PEAS In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days. Serve black-eyed peas chilled or at room temperature. Serves 8. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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