Date: Tue, 27 Jan 1998 22:17:18
From: Bette Turlington (turlington@worldnet.att.net)
Mississippi Caviar is my favorite use for blackeyed peas and has the
advantage of an amusing title to set off interesting conversations at
social events. It is great served as a dip with baked tortilla chips or as
a salad accompanying vegan "cream" soups. I especially like to munch on
crisp romaine lettuce leaves topped with it. The recipe below was adapted
from The New Basics Cookbook by Rosso and Lukins:
Mississippi Caviar
4 c. cooked and drained blackeyed peas*
1 red bell pepper, cored, seeded, and diced
2 scallions, white bulb and 3 inches green, sliced
2 jalapeno peppers (fresh or bottled in vinegar and drained), minced
juice of 1 lemon (about 2 Tbs.)
1 Tbs. Dijon mustard
2 cloves garlic, minced
1/2 ts. salt
1 ts. dried thyme
1 ts. sugar
1/4 ts. Tabasco sauce
Freshly ground black pepper, to taste
Toss everything together in a large bowl and let it stand for several hours
(or, even better, overnight), stirring occasionally to develop the flavors.
Serve at room temperature.
*I always cook dried blackeyed peas in large batches and freeze the
leftovers in quart containers. Canned blackeyes should work, too, if they
are rinsed and drained well.
kwvegan vegan