| 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
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Converted by MM_Buster v2.0l.
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