PICKLED BLACK EYED PEAS (Texas caviar, for eight)

Salads, bean, pickled black eyed peas (Texas caviar) 1 OLYMPUS DIGITAL CAMERA

1 pound dried black-eyed peas, picked over and rinsed

1 bay leaf

2 teaspoons salt

2 red bell peppers

1 small onion

2 large garlic cloves

6 tablespoons red wine vinegar

2/3 cup vegetable oil

¼ cup finely chopped fresh flat-leaf parsley



1. In a 5 quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas and discard bay leaf.

2. While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature and add parsley just before serving.


from Gourmet Magazine, January, 1999

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