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
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 pepper
Sliced jalapeño pepper, to taste
- Place peas in a large Dutch oven; add water, onion, garlic, chili powder, salt and cumin, and bring to a boil. Cover, reduce heat, and simmer 40 to 45 minutes or until peas are tender. Drain and let cool.
- Add remaining ingredients to peas; toss well.
Makes 16 servings.
Recipe provided courtesy of Pork, Be Inspired®.