Later On

A blog written for those whose interests more or less match mine.

My version of Texas Caviar—and timely for the New Year

with 2 comments

Eating black-eyed peas on New Year’s is a Southern tradition, but Texas Caviar is good all year round. Here’s my take:

• 1 pound dried blackeyed peas
• 1/3 c extra virgin olive oil
• 1 finely chopped jalapeño, cap cut off but with core and seeds included
• 1 finely chopped Anaheim chile, cap cut off and cored and seeded
• 1-2 bunches scallions, including green part, chopped small
• 1 bunch cilantro, chopped
• juice of 2-3 limes
• 2 teaspoons Worcestershire sauce
• 2 teaspoons liquid smoke
• 1 chopped red bell pepper (optional but nice at Xmas)
• salt and freshly ground pepper

Rinse the dried black-eyed beans and then soak for 3 hours or so. (Overnight soaking not needed.) Bring to boil, then reduce heat, cover and simmer for about 20 minutes. I test starting at 15 minutes by eating a couple of beans to determine doneness. The current batch was done at 19 minutes. You want them tender all the way through and no uncooked-starch taste.

When the peas are done, drain them by pouring saucepan contents into a colander or large sieve, and stop the cooking by running cold water over them. Let them drain for 10 minutes or so. Pour drained beans into a large bowl and add the rest of the ingredients. I core the Anaheim pepper but not the jalapeño. I found a large silicone spatula is best for stirring. Add olive oil first, since it eases the stirring.

Marinate the mixture for three to five days, turning the container occasionally to mix the ingredients.

Change the proportions to suit your taste.

Right now I plan to add chopped crisp bacon…

Written by Leisureguy

23 December 2017 at 4:52 pm

Posted in Food, Recipes

2 Responses

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  1. I love the smoky taste I get from cooking the peas with a smoked turkey wing/neck/whatever in the water, but the liquid smoke is a great idea to get the same taste and keep it vegan-friendly. With corn chips, a nice gluten-free, dairy-free super-tasty holiday potluck dish as well!

    The Eldest

    24 December 2017 at 7:14 am

  2. I just recently stumbled across the underlying recipe (moviemakers refer to the book on which the movie is based as the underlying property, even when the movie diverges markedly). It’s Regina Schrambling’s recipe in the NY Times. Although my version is not the same (for one thing, she uses corn oil, which I will not touch), I was intrigued to see the advice to let the dish marinate for 3-5 days. This will be the first time I’ve done that. I invert the container and give it a little shake from time to time.

    We have an abundance of varieties of peppers available here, but I decided to pull my punches: no serrano pepper, no habanero, no red or green Thai chiles. Just one Anaheim and one jalapeño. I think more will like it that way than if it became a scorcher. The pepper sauce I just made is a different story, of course: lots of different chiles in that.

    LeisureGuy

    24 December 2017 at 7:22 am


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