Thursday, December 31, 2009
Texas Cavier - My Favorite Way to Eat Black Eyed Peas
Happy New Year, Y'all! Many new recipes coming soon - in fact I promise to stuff your faces! In the meantime, try this Texas version of a deconstructed hummus, or bean dip.
* Serve as a dip with pita chips or tortilla chips (the 'Scoops' kind work well with these so your beans don't go rollin' on you...)
1 (15.5 oz) can black eyed peas, drained and lightly rinsed
2 tablespoons minced red onion
2 tablespoon fresh seeded, deveined jalapeno pepper, minced
2 tablespoons drained canned corn
2 tablespoons sherry wine vinegar
1/8 teaspoon garlic powder
1/4 cup canola oil or olive oil
1/4 teaspoon salt
1 large handful fresh cilantro, chopped
Mix all together in a medium bowl (or to save extra washing up - you can go ahead and do it in your serving bowl.) Cover with plastic wrap and refrigerate for at least 4 hours before serving. Will last for 2 days looking pretty (a great thing to pull out of the fridge with a bag of chips to shut up hungry guests or family while you cook) and will still taste good the third day but by that point won't win any beauty contests... Oh and freshly squeezed lime juice would be delicious on this as well but if adding do so just before serving and remember the acid will toughen the beans so leftovers will probably go out the window.