Texans say you need to make it one to three days ahead so the flavors will mellow. You may add, substitute or delete any of the ingredients. This is a fun recipe to experiment with. Serve at room temperature with crackers or tortilla chips.
 

1 pound dried black-eyed peas (presoaked 1 hour, drained and rinsed)*

2 quarts water

1 large onion, finely chopped

2 cloves garlic, minced

2 teaspoons chili powder

2 teaspoons salt

2 teaspoons ground cumin

1/2 cup vegetable oil

1/4 cup red wine vinegar

4 tablespoons chopped fresh cilantro

1 teaspoon ground black pepper

1/4 teaspoon cayenne

Sliced jalapeno pepper, to taste
 

1. Place peas in a large Dutch oven; add water, onion, garlic, chili powder, salt and cumin, and bring to a boil.

2. Cover, reduce heat, and simmer 40-45 minutes or until peas are tender.

3. Drain and let cool.

4. Add remaining ingredients to peas; toss well.

Serves 16

*Quick-soak; rinse beans, place in large pot and cover generously with cold water. Bring water to boil, cover and remove from heat. Allow pan to stand for about 1 hour. Or soak overnight in cold water. Either way rinse well and drain before using.

Recipe courtesy of the National Pork Board.

 

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