4 (15-ounce) cans black-eyed peas, rinsed and drained
2 jalapeño peppers, seeded and diced
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
4 bacon slices, cooked and crumbled
Garnish: fresh chopped parsley
How to Make It
Dice first 4 ingredients. Combine diced vegetables, peas, and next 6 ingredients in a large bowl.
Combine vinegars in a small bowl, and whisk in oil in a slow, steady stream, blending well. Add to vegetable mixture, tossing gently to coat. Cover and chill 3 to 4 hours. Stir in bacon. Garnish, if desired.
My family loved this and it will be a new staple. I decided to scrape off the cumin before mixing everything together.
Within 3 days I have been asked for the recipe by 4 people and my mother has been asked by someone since serving it yesterday ;)
Absolutely fresh and delicious - and a GREAT substitute for traditional Hoppin' John. Thank you!
I have sent this recipe to so many friends after trying it for themselves. I substitute two cans of black beans instead of all black-eyed peas. I add a cup of cooked quinoa or barley, add more garlic to taste, ditch the bacon to keep it healthy and am generous with the cumin as we love that smoky flavor. And depending on the size of the hot peppers, I add a third jalapeno. This is a good side dish or an appetizer if you put the scoop -type chips out next to the bowl.
I made this for a work party and received rave reviews fot this very easy and healthy receipe. I chopped a whole head of cilantro and added it instead of a few teaspoons of parsly and I did not add the bacon. For tonight's dinner I will add the bacon and serve with corn bread and red wine. A fast and easy Fathers Day meal!