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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty. Ingredients:
1 cup dried black-eyed peas |
2 tablespoons extra-virgin olive oil |
1 medium sweet onion, finely diced |
1 red bell pepper |
2 large celery ribs, cut into 1/4 inch dice |
2 tablespoons low-fat mayonnaise |
4 teaspoons cider vinegar |
4 large scallions, green parts only, thinly sliced |
fresh ground black pepper |
salt |
tabasco sauce, for seasoning |
Directions:
1. In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
2. Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
3. Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
4. In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
5. Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
6. Season with salt, pepper and Tabasco.
7. Chill before serving (although I thought it very nice while still warm).
8. Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the bite .
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