New Year's Black-Eyed Pea Salad
A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.
A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.
- salt to taste
- 1 garlic clove minced
- 1 bay leaf
- 1 teaspoon dijon mustard
- 6 cups water
- 1 large red bell pepper diced
- 1/2 cup chopped cilantro
- 1 medium onion chopped
- 1 tablespoon extra virgin olive oil
- salt and freshly ground pepper to taste
- 1/3 upextra virgin olive oil
- 3 or 4 garlic cloves minced
- 1 pound black-eyed peas washed and picked over
- 1/4 cup red wine vinegar or sherry vinegar
- 1 to 2 teaspoons lightly toasted cumin ground (to taste)
- 1/2 cup broth from the beans
- Carbohydrate 106.746410012 g
- Cholesterol 0 mg
- Fat 9.722529561 g
- Fiber 33.6867738737181 g
- Protein 37.276380201 g
- Saturated Fat 1.6172896706 g
- Serving Size 1 1 recipe (2067g)
- Sodium 3783.56309484808 mg
- Sugar 73.0596361382819 g
- Trans Fat 1.1167154151 g
- Calories 648 calories
Step-by-step
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes.
- Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute.
- Add the black-eyed peas and the water and bring to a simmer.
- Skim off any foam from the surface of the water.
- Add the bay leaf and salt to taste (1 to 2 teaspoons).
- Reduce the heat, cover and simmer 30 minutes.
- Taste and add more salt if desired.
- Add the remaining garlic, cover and simmer until the beans are tender but intact.
- Taste and adjust salt.
- Remove from the heat and carefully drain through a colander or strainer set over a bowl.
- Transfer the beans to a large salad bowl.
- In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard.
- Whisk in 1/2 cup of the bean broth, then the olive oil.
- Taste and adjust seasonings. Add a little more vinegar if you wish.
- Stir the dressing into the warm beans.
- Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.
My New Year's Resolution: A Deliciously Simple Black-Eyed Pea Salad
As a busy working mom, time is my most precious commodity. I'm always searching for recipes that are both delicious and easy to prepare, and this New Year's Black-Eyed Pea Salad definitely fits the bill. Forget complicated, time-consuming dishes; this recipe is a testament to the fact that simple can be spectacular. The vibrant colors and satisfying flavors make it a perfect centerpiece for any New Year's gathering, or even a quick and healthy weeknight meal.
The traditional Southern black-eyed pea recipe often involves ham hocks or salt pork, adding a rich, smoky flavor. But I've found that these ingredients aren't essential to create a fantastic dish. This recipe is a testament to that. My version retains the heartiness of the original while offering a fresher, lighter approach. It's also incredibly versatile – serve it warm for a comforting meal or chill it for a refreshing salad. The beauty of this recipe lies in its simplicity. The few ingredients blend together seamlessly, creating a harmonious balance of flavors and textures. It’s a recipe I’ve perfected over the years, tweaking it to suit my family's preferences and my busy schedule.
I love how the slightly sweet red bell pepper and fresh cilantro perfectly complement the earthy black-eyed peas. The red wine vinegar adds a zingy sharpness that cuts through the richness of the olive oil, creating a well-rounded flavor profile. And the cumin? Don't underestimate the power of this humble spice. It adds a warm, earthy note that elevates the dish to another level. It’s the little things, right?
This recipe is more than just a salad; it's a symbol of hope and prosperity for the New Year. Black-eyed peas have long been associated with good luck and abundance, making this dish a fitting way to kick off the year. But beyond the symbolic significance, it's a delicious and satisfying meal that my family and I truly cherish. It’s a recipe that embodies the spirit of simplicity and good fortune, a perfect blend of tradition and modern convenience.
The preparation itself is incredibly straightforward. You simply sauté some onions and garlic, simmer the black-eyed peas until tender, and then whisk together a simple vinaigrette. The entire process takes less than an hour, making it a perfect choice for busy weeknights or when you want a delicious meal without spending hours in the kitchen. And honestly, the aroma alone is enough to make your mouth water. The savory smell of garlic and cumin is incredibly inviting, setting the tone for a delightful culinary experience.
This recipe is a testament to the fact that great food doesn't have to be complicated. It's about using fresh, high-quality ingredients and letting their natural flavors shine. This simple salad has become a staple in my household, a comforting and flavorful dish that brings a touch of Southern charm to my table, no matter the occasion. So, this New Year, ditch the complicated recipes and embrace the simplicity of this delicious and lucky black-eyed pea salad. It's a recipe for success, both in the kitchen and in the new year ahead.
I encourage you to experiment with different variations of this recipe. Feel free to add other vegetables, such as chopped carrots or celery, or to use a different type of vinegar. You could even add some crumbled bacon or ham for a richer flavor, if you're inclined. The beauty of cooking is that it allows for creativity and personalization. Feel free to make this your own!
