Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature.
Original recipe makes 12 servings
1 pound dry black-eyed peas
2 cups Italian-style salad dressing
1/2 cup diced jalapeno chile pepper
1 1/2 cups finely chopped onion
2 ounces diced pimento peppers, drained
1 tablespoon minced garlic
2 cups diced green bell pepper
1 pinch ground black pepper
1 hr 30 mins
9 hrs 45 mins
- Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
- Drain black-eyed peas. Cover with Italian-style salad dressing.
- In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.
Calories: 258 kcal
Carbohydrates: 30.6 g
Cholesterol: 0 mg
Fat: 11.7 g
Fiber: 5 g
Protein: 9.6 g
Sodium: 656 mg