Dried Black-eyed Peas
I first remember eating this beautiful pickled black-eyed bean caviar at a Mexican restaurant in Honolulu. But the real influence for this refreshing dish is a New Year's Day Texan Tradition. Apparently eating it will bring "good fortune" if eaten on the first day of the new year! Personally, I think you'll be blessed by eating this any time during the year!

Texas Caviar is a great appetizer for an impromptu get together! Served with crispy corn chips and paired with your favorite beverage will provide guests with an evening remembered. Or keep a bowl in the refrigerator and scoop some up for a lunch box side dish… it makes a great mid-afternoon snack for an office lunch or tea time the American Way! I also like to add a cup of it to any tossed salad.

HINT: Texas Caviar is best refrigerated overnight before serving.

Ingredients

1 package frozen organic black-eyed peas, 12 ounce size
or cook one cup of dried black-eyed peas or 1 can organic black-eyed peas

4 firm Roma tomatoes, fine dice

1 cup organic celery, finely diced

1 organic jalapeno pepper, seeds and veins removed, finely diced

1/4 cup organic Italian parsley, finely minced

¼ cup organic red bell pepper, finely diced (optional if family members are allergic)

3/4 cup organic purple or sweet onion, finely diced and rinsed

The Final Garnish

1 bunch organic scallions for garnish, finely sliced

1/4 cup organic cilantro, finely chopped

The Pickling Sauce Marinade

1/4 cup organic extra-virgin olive oil

1/4 cup red wine vinegar or unfiltered organic apple cider vinegar
2 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon agave nectar

Wizard's Organic Vegan Worcestershire 1 tablespoon Wizard's Organic Vegan Worcestershire Sauce

The Wizard's Organic Vegan Worcestershire Ingredients:
Apple Cider Vinegar*, Tamari* (Water, Soybeans*, Wheat*, Salt), Molasses*, Filtered Water, Agave Syrup*, Salt, Lemon Juice Concentrate*, Ginger Puree*, Tamarind*, Chili Pepper*, Garlic Powder*, Xanthan Gum, Shiitake Mushrooms*, Allspice*, Cloves*, Orange Extract*, Lemon Extract*, Natural Smoke Flavor, Natural Onion Flavor.

Tools

large mixing bowl
cutting board
knives
measuring cups and spoons
pasta pot with drainer and lid
large spoon
storage container

Preparation

Black-Eyed Peas - Pick Your Favorite Version

This recipe may be adapted for fresh, frozen, dried or canned black-eyed peas.

How to Cook Frozen Black-Eyed Peas

Frozen black-eyed peas are found year-round in the frozen food section of you favorite store. Most packages contain 16 ounces and one bag will work well in this recipe.

Rinse the Ice Crystals Off

Put the frozen black-eyed peas in your cooking pot and cover with water and give the pot a stir to break the frozen peas apart. This will help the frozen water crystals to dissolve.

Pour off this first batch of water to make sure that all the "freezer ice taste" will be GONE! Then add filter water to cover the black-eyed peas about an inch higher than the peas… the first joint of your index finger. Don't use too much water, but don't let them dry out during the cooking process.

Test for Tenderness

After the frozen black-eyed peas come to a boil with the lid on the pot, turn to a simmer for about 5 minutes and then taste test to see if they are al dente. They should feel firm to the bite with soft interiors. If they are not quite done, cook for another two or three minutes and then test again. The important thing is NOT to cook them to mush!

How to Cook Dried Black-eye Peas

No Pre-Soak Required
Dried Black-eye Peas DO NOT need to be pre-soaked.

Black-eyed Pea Selection

Select dried black-eyed peas that are smooth skinned and creamy white. If purchasing from "bulk bins," be sure the store has a good turnover of beans so that you are getting "new" not "old" beans that have been sitting in the bin for 6 months or more.

Sort the Peas

Measure out the amount of black-eyed peas you intend to cook and put a few at a time onto a white plate or flat bottomed bowl. Sort through the peas and pick out any shriveled, broken or discolored ones.

Cook Dried Black-Eyed Peas

Pour the dried black-eyed peas into a large sauce pan and add filtered water to cover.

Bring the pan to a boil and then turn to simmer and cover with a lid.

After about 20 minutes of cooking, taste test a pea to see if it is done.

You may need to cook them for 30-45 minutes and longer if you live at a high altitude.

Again, it is best to taste test every 15 minutes to prevent over cooking.

I like my black-eyed peas to be whole, firm, and unbroken for the Texas Caviar.

How to Cook Canned Black-Eyed Peas

Canned black-eyed peas may be used, but rinse them several times to remove ALL the canned liquid. Canned black-eyed peas will not be as tasty.

To help the canned black-eyed peas to absorb the "pickling sauce," I suggest bringing them to a simmer in a pan with about one cup of filtered water added. Once they are warmed through, drain off the water and then add the dressing and veggies.

Marinade the Black-Eyed Peas

One you have the black-eyed peas cooked, place them in a large bowl, combine all ingredients except the green onion and cilantro garnish, stir to mix well.

A 24-hour marinade in the refrigerator will allow time for the black-eyed peas to absorb the tasty dressing. You may want to give the mixture a stir now and then to make sure all the black-eyed peas have be basted in the marinade.

Garnish and Serve

I add the finely minced green onions and chopped fresh cilantro just before serving this because the both seem to wilt and look unsightly if left in the marinade overnight.

HINT: Texas Black-eyed Pea Caviar refrigerates well in a sealed container for a week.