Back in October, I wrote about my husband's and my trip to the Southern Foodways Alliance Symposium in Oxford, MS - an annual celebration of everything having to do with Southern food and culinary traditions. With the 2010 theme being "The Global South," everything served was Southern, but with an ethnic twist. Over the course of the weekend, we enjoyed wonderful meals from various featured chefs that the SFA invited down to showcase their culinary skills.

Luckily, a couple of the chefs have been gracious enough to agree to share their recipes with the audience! Our first featured chef and recipe is Eddie Hernadez of Georgia's Taqueria del Sol, who served Refried Black-Eyed Peas during the "Hot Tamales: What's Next" lunch on Friday, October 22nd. A native of Monterrey, Mexico, Eddie relocated to the United States at the age of 17. He worked in restaurants in Texas, then eventually moved to Georgia and got a job waiting tables at the Azteca Grill in Clayton County. After just 3 days on the job, Eddie was making plans for the partnership with restaurant owner Mike Klank that would become Taqueria del Sol.

This delicious side dish combines the concept of traditional Mexican refried beans with that classic Southern legume: black-eyed peas. It's easy to prepare, so be sure to try out this dish at home - it pairs well with any of our Mexican or Southern main dishes.

Refried Black-Eyed Peas by Chef Eddie Hernandez
Serves 8

1 lb dried black-eyed peas
1 tomato
1 jalapeño
1/4 medium onion, diced
2 cloves garlic
8 ounces dry chorizo, diced
1/2 cup oil
Salt to taste

Cook peas in water until done and drain.

Roast tomato and jalapeño in oven, rub with a little oil to soften, then puree in blender and set aside.

Sauté onion, garlic, and chorizo in oil until soft.

Add cooked peas and tomato-jalapeño puree; cook until peas start to soften and break down (you can mash to get to desired consistency). Add salt to taste.