PEOPLE IN WINE COUNTRY
Our Favorite Spicy Black-Eyed Peas
This zesty side dish matches the diverse
flavors of the Hop Kiln Valdiguié handsomely. Serve with pork roast, chops or ribs
from the grill. Your favorite cooked greens also match as
an excellent second side dish.
You will need about 2 cups of black-eyed
peas. Fresh peas
are easier to find than they used to be and have better texture,
but frozen or dried are fine too. Use either:
- 1 package (10-ounce) frozen black-eyed peas
OR
- 1-1/4 cups dried black-eyed peas
OR
- 1 package fresh black-eyed peas
- 1 teaspoon salt
- 1 bay leaf
- 3 tablespoons bacon drippings (or extra-virgin olive oil)
- 1 diced green pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 bunch thin-sliced green onion
- 1 tablespoon white or red wine vinegar
- Hot pepper sauce to taste
Adding a cup of warmed corn to this recipe
at the end fills it out and is a tasty option. Corn bread
is also a great taste match.
Follow the directions on the pea package,
or if using fresh, bring peas to a boil in 4 cups water, together
with a teaspoon of salt and the bay leaf. Reduce heat to medium-low and simmer until
peas are tender but still somewhat firm, about 8-10 minutes. Drain
well and remove the bay leaf.
Sauté the green pepper in three tablespoons
of pork roast or bacon drippings (olive oil is fine too). Start by stirring the cumin,
cayenne and chili powder into the oil; then heat up the oil and sauté
the green pepper. Add the green onion toward the end so it
isn’t overcooked and keeps its texture. Combine this mixture
with the peas, stirring gently so you don’t mash the peas.
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