Ingredients

  • Blackeye Peas
    • 180.0 grams blackeye peas, 1 cup= 180g dried - soak overnight
    • ¼ medium onion, keep root on
    • 1 bay leaf
    • 1 clove garlic, peeled
    • ½ slice bacon
    • salt
  • Salsa
    • ½ medium onion, finely chop
    • 1 medium tomatoes, diced, or red bell pepper diced
    • 2 jalapenos, minced
    • ½ bunch cilantro, chopped
    • ¼ cup olive oil, extra virgin, approximately
    • ⅓ cup red wine vinegar, approximately
    • salt and pepper
    • 1 ⅔ bag Corn chips

Directions

1. Soak peas. Cook with remaining ingredients, except salt, until tender. Once tender add salt and let rest, covered and off heat for 1 hour.
2. Meanwhile prepare remaining ingredients. Drain peas and remove onion, bay leaf, bacon. Add to other ingredients. Add vinegar and oil, salt and pepper. Adjust taste. Best if let sit, covered and refrigerated, for 1 hour for flavors to blend. Retaste and adjust accordingly.

Notes
Serve as salsa with chips, but can be used as a bean salad.

Original serves 12, larger than wedding size portion of 3 tables per person. Change back to 12 from 80 and rescale. and change bag of corn chips to 1 bag per 12 servings.



For wedding, figure one serving spoon per person, and recipe makes an estimate of 24 servings.

Cost as of 1/24/2010:
450g Dried peas $2.99
1 onion: .50
Red bell pepper: 1.25
1 bunch cilantro: .99
2 jalapenos: .25
Total: $6.00 for 24 servings is 25¢/serving. If you doubled recipe to use entire bunch of cilantro and onion and took proportional cost on peas cost is: $7 total and 48 servings is 15¢/person. For wedding do 4 times recipe, have a hunch 24 servings is on lite side.


Keywords
Black-eye, black eye peas
MacGourmet downloadBlackeyed Pea Salsa. To import, drag image to your MacGourmet recipe box.