| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiment |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black-eyed peas; picked over |
| 2 |
tb |
Rendered bacon fat |
| 1 |
sm |
Onion; peeled |
| 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 |
|
Clove garlic; minced |
| 1 |
ts |
Minced seeded Habanero or other fresh hot chili; or to taste (wear rubber gloves) |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 09:22:27 -0500
From: Judy Howle <howle@EbiCom.net>
from Epicurious. The URL of the site is http://www.epicurious.com Gourmet
Magazine, February 1995, Jessica B. Harris
Black-eyed peas can even be pickled, as in this recipe, which also goes by
the name of Texas caviar. The dish can be prepared with either cooked dried
black-eyed peas, canned ones, or, if you are really lucky and live in an
area where they can be obtained, with fresh ones. May be prepared in 45
minutes or less.
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.
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”