Sunday, January 1, 2012

Black eye peas for luck - Texas Caviar for New Year day

It is a tradition in the south to have black eye peas on New year day. It is supposed to bring good luck for the year. I had a bumpy 2011. I thought I better give this tradition a try.
In the south, black eye peas would be cooked with ham hock. Well I don't really enjoy that too much, I decide to go with a healthier version as Texas Caviar! I love it the name - sounded fancy, perfect for party on New year day.

Texas Caviar
2 cups of black eye peas - washed and soaked overnight
3 ribs of celery, cleaned, trimmed and chopped
1 red pepper, clean and chopped
3 green onion- clean and chopped
3 tbsp red wine vinegar
2 tsp minced garlic (I am using a "jar" product here)
1 tsp Dijon mustard
1 tsp dried Mexican oregano
1 tsp ancho chilli powder
1 tsp grounded cumin
Salt and pepper to taste
1 jalapeno, seeded and finely chopped
1/4 chopped red onion
salt and pepper to taste
1/2 cup chopped cilantro
Place black eye peas in a large pot. Add 6 cups of water. Bring to a boil and simmer for 30-45 mins till the beans are tender
Drain the beans. Discard the liquid
In a large mixing bowl, combine vinegar, garlic, mustard, oregano, chilli powder and cumin.
Add the chopped vegetable. If you prefer, add red onion and jalapeno. I skipped these 2 ingredients here since I am cooking for a group who prefer milder flavor.
Fold in black eye pea.

Cover and refrigerate  the salad for 3 hours or overnight to mellow and blend the flavors.
To serve, fold in 1/2 cup chopped cilantro.
Serve as a side
Make about 6 cups.

Happy New Year!


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