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Wednesday, December 29, 2010

Hot Peas...side, salad, or dip!

The Austin American-Statesman's Wednesday FOOD section provided me with so many recipes over the years.  Here's one I clipped for my New Year's Day collection :-)  Yep - it's black-eyed peas!  This time the title has to do with the spice, not the temperature!  This is similar to what we call Texas Caviar (except Texas Caviar usually has an Italian Dressing base)'s one of those dishes we nibbled on all day on the 1st.  Gotta get our good luck going! 


2 (15oz) cans black-eyed peas
1 (10oz) can Ro-Tel spicy tomatoes, chopped
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper (or 1/2 cup red and 1/2 cup green)

Combine black-eyed peas and tomatoes.
In medium skillet, melt margarine and saute onion, celery, and bell pepper.
Add sauteed vegetables to the pea mixture.
Stir well to mix.
Pour into serving dish, cover, and chill until served.
This dish is best served at room temperature and can function as either a salad or a dip.  Serves 4 to 6.

You could throw in some chopped jalapenos (marinated or fresh) to make for a spicier "kick".  I've served this as a side dish - I didn't chill it - just warmed everything and served hot.  It's a good way to kick up a can of black-eyed peas without a lot of trouble!

Bon Appetit Y'all!StumbleUpon

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