Black-eyed Peas Southern Recipe

Summer season Summer black eyed peas are really well known inside the Southeast. In the summertime, you can get pints of the peas in the supermarket vegetable aisle. Through the remainder of the twelve months, black eyed peas is available dried up, tin canned or in the freezer aisle. These yummy and nutrious peas may be used in nearly about anything at all: stew, chopped salads, vegetarian fritters or or as a dip.

Over the summertime, I quite like them fresh from the farmer’s market in a cool salad and through the Fall season, I enjoy make the favorite dish, “Hoppin’ John”, boiling up dried black eyed peas.

The following summer salad black eyed peas meal makes about half a dozen side dishes.

Black Eyed Peas Salad Ingredients:

Approximately 2 lbs of fresh new black eyed peas (or, 2 12-15 oz. jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left to sit in water on the stove or counter in a big pot or bowl overnight)

Two bell peppers (I like 1 yellow and the other red mixing up color, however any 2 bell peppers will work)

2 green onions (scallions) finely chopped

A single cup of white corn kernels, drained or fresh from two pieces of corn)

2 little garlic cloves finely chopped

1/2 cup extra virgin olive oil

3 tbsps of wine vinegar

Several tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. What you may have readily available)

1/2 tsp . salt

1/2 tsp pepper

Slice the peppers into medium, bite sized pieces and take away all of the seeds. Set aside.

If you use fresh yellow corn, here is a rapid way to get the kernels soft when pierced: place around 1 inch of water inside a pot tall enough to fit your corn stalks. When the corn is cleaned and de-silked, lean the corn ears erect in the pot of shallow boiling water. Bring to a boil then reduce the heat to med. and cover the pot with a pot lid. The corn will quickly cook in about a few minutes. Utilize a knife in order to remove your kernels from your cob.

In a substantial bowl, combine the cooking oil, vinegar, natural herbs, and 1/2 tsp . each of pepper and salt. Once they are very well combined, stir in the black eyed peas, green onion, bell peppers, kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veg mixture. Dish up and allow individuals to add more pepper and salt to preference.

Learn how to make delicious homemade buttermilk biscuits and addictive corn fritter recipe for your family meals.