I first had black-eyed pea salad on a trip to Nashville, TN at Hattie B’s restaurant and I was hooked. I loved it so much that making it home was a must. My recipe is adapted from the version in the restaurant, but it differs slightly. I quick soak my beans in water and smoked paprika, and combine a vinaigrette made with two kinds of vinegar, jalapeños, scallions, and herbs.
Ingredients Needed:
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup white distilled Vinegar
1/4 cup malt vinegar
1 teaspoon fresh thyme minced
1 teaspoon fresh parsley minced
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 red bell pepper diced
2 jalapeno peppers, stem and seeds removed, and diced
2 scallions finely chopped
1 garlic clove minced
For the Black Eyed Peas:
2 cups dried Blackeye peas
1 Tablespoon smoked paprika
6 cups water or stock
Find full printable recipe here: www.myforkinglife.com/black-e...
Time Stamps:
Prepare vinaigrette 00:20
Add veggies to vinaigrette at 01:05
Prepare black-eyed peas 02:37
Quick Soak Blackeye peas 03:30
Cook black-eyed peas 04:03
Add beans to vinaigrette 05:30
Serve and enjoy 06:07
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Негізгі бет Тәжірибелік нұсқаулар және стиль Black Eyed Pea Salad: My Favorite way to eat Black Eyed Peas when it's warm outside!
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