|Spicy Black-Eyed Peas|
Pickled black-eyed peas:
In a bowl combine black-eyed peas with water to cover and let stand overnight.
Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
Serve black-eyed peas chilled or at room temperature.
This is a basic recipe. The black-eyed peas may also be cooked with a ham bone, a precooked ham hock, or with olive oil instead of bacon fat. This last sacrifices the traditional smoky taste to contemporary concerns about cholesterol, but whatever way black-eyed peas are served, they're delicious.
Black-eyed peas can even be pickled, as in this recipe, which also goes by the name of Texas caviar. The dish can be prepared with either cooked dried black-eyed peas, canned ones, or, if you are really lucky and live in an area where they can be obtained, with fresh ones.
From:Gourmet February 1995
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