Black-Eyed Peas
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 pound dried black-eyed peas, picked over
- 2 tablespoons rendered bacon fat
- 1 small onion, peeled
- 1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
- 1/2 small green bell pepper, minced (about 1/2 cup)
- 1/2 small red bell pepper, minced (about 1/2 cup)
- 4 scallions including green parts, sliced thin
- 1/4 cup red-wine vinegar
- 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)
- Carbohydrate 16 g(5%)
- Cholesterol 3 mg(1%)
- Fat 17 g(27%)
- Fiber 5 g(18%)
- Protein 3 g(6%)
- Saturated Fat 3 g(15%)
- Sodium 14 mg(1%)
- Calories 230
Preparation 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.
Preparation 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.
