 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I made this on a whim to take to a friends dinner party. It was so easy to make, and the end result was a dip that no on had ever tried before, but really enjoyed. It has a very earthy taste and goes really well with spicy foods. TRY IT!!! Ingredients:
1 (19 ounce) can black-eyed peas |
1/4 cup sweet onion, diced |
1/4 cup red pepper, diced |
1/2 cup celery, diced |
1 tablespoon pickled jalapeno pepper, minced |
1 tablespoon cider vinegar |
1 pinch sugar |
1 garlic clove, crushed through a press |
1/4 cup olive oil |
salt and pepper |
2 tablespoons fresh parsley, chopped |
8 slices bacon, cooked, chopped and cooled |
Directions:
1. Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
2. Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper.
3. Cover and refrigerate for at least 2 hours, or up to 2 days.
4. Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.
|
|