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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A Southern tradition. Serve over sliced tomatoes or with flat bread, if you like. From Food and Wine magazine. Ingredients:
1 cup dried black-eyed peas or 1 (15 ounce) can black-eyed peas, drained and rinsed |
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 green onions, sliced thin (green parts only) |
kosher salt & freshly ground black pepper |
tabasco sauce |
Directions:
1. Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
2. Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
3. Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
4. In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
5. To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
6. Chill.
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