New Year’s Black-Eyed Pea Salad
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 3 or 4garlic cloves, minced
- 1pound black-eyed peas, washed and picked over
- 6cups water
- 1bay leaf
- Salt to taste
- ¼cup red wine vinegar or sherry vinegar
- 1garlic clove, minced
- Salt and freshly ground pepper to taste
- 1 to 2teaspoons lightly toasted cumin, ground (to taste)
- 1teaspoon Dijon mustard
- ½cup broth from the beans
- ⅓cup extra virgin olive oil
- 1large red bell pepper, diced
- ½cup chopped cilantro
For the Beans
For the Dressing and Salad
Nutritional analysis per serving (8 servings)
165 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 2 grams protein; 710 milligrams sodium
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!
Do you need to soak the peas if using dried? Recipe *might* be using canned.
Just a touch of smoked paprika will make it taste closer to the real stuff.
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.