If you have ever turned your nose up to black-eyed peas try this recipe for a surprising result. Mom always served black-eyed on New Year's Day. She said for every one we ate we would have a day of good luck. I remember eating 365 but I didn't like it at all. If only I had this recipe I would have eaten two for every day of the year and doubled my luck.
Serves 10
Prep time: 15 minutes
Total time: 1 hour to marinate
Ingredients:
2 cans black-eyed peas, drained
1 can diced tomatoes, drained
1 small red bell pepper, seeded and diced
1/2 yellow bell pepper, stemmed, seeded and diced
2 medium jalapenos, stemmed, seeded and minced
1 small onion, peeled and diced
1/4 cup fresh cilantro, chopped
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
pinch cayenne pepper
Instructions:
Combine all ingredients in a medium serving bowl, cover and refrigerate 1 hour. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.