New Year’s Black-Eyed Pea Salad
Updated December 27, 2016
Andrew Scrivani for The New York Times
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE BEANS
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 or 4 garlic cloves, minced
1 pound black-eyed peas, washed and picked over
6 cups water
1 bay leaf
Salt to taste
FOR THE DRESSING AND SALAD
¼ cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
1 to 2 teaspoons lightly toasted cumin, ground (to taste)
1 teaspoon Dijon mustard
½ cup broth from the beans
⅓ cup extra virgin olive oil
1 large red bell pepper, diced
½ cup chopped cilantro
Nutritional analysis per serving (6 to 8 servings)
15 grams carbs; 165 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 710 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in ½ 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.
Private Notes
Comments
I live deep in the south in Tallahassee Florida and take deep offense that “people in the south blah blah”. I am very south of the mason Dixon line and have never made black eyed peas with ham hocks! Melissa I admire you but do not stereotype southerners please!
Just a touch of smoked paprika will make it taste closer to the real stuff.
Do you need to soak the peas if using dried? Recipe *might* be using canned.
I added diced green bell pepper (I had on hand). Could only find canned black eyed peas (shopped on 12/31, surprised I even found that), so I didn’t cook them so they wouldn’t be too mushy. Used some chicken stock instead of bean juice. Was pretty good dish. My roommate loved it.
I made this in my instant pot using onion and garlic spices instead of sauteeing onion. I think this recipe left out the part of soaking the peas overnight. I pressure cooked these for 30 minutes and they turned out really nice. I would back off 5 minutes next time, but that's all. I can't imagine they would have been soft enough after 30 minutes. or so, cooking. Maybe I'm wrong. Anyway, I really did like the dish! I'll make it again next year!
I think if you're also cooking gumbo, rice, potato salad, greens and cornbread it's okay to use a couple of cans of peas instead of cooking them from scratch. Use this dressing and the rest isn't hard to figure out.