Resource Center - Boston, USA
Black-eyed peas are a part of our African legacy.
In this recipe they are marinated with vinegar and hot chile to
create a savory dish that is also known as Texas caviar.
The black-eyed peas can be eaten as a condiment or a side dish.
Here, they are served in a lettuce cup as an appetizer.
To save time during the busy holiday, this recipe calls for canned
black-eyed peas, though the dish can also be made with fresh or
It takes on a festive air with the addition of dark purple, red,
and green bell pepper.
Note that the black-eyed peas must marinate overnight.
Pour the drained black-eyed peas into a medium-sized bowl and add
the bell peppers, garlic, and onion.
- 2 cans (1 pound each) black-eyed peas, drained
- 1/4 cup minced dark purple bell pepper
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 1 tablespoon finely minced garlic
- 1 small onion, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/3 cup olive oil
- 2 branches fresh thyme, crumbled
- 1 head Boston lettuce, separated into 8 leaves
In another bowl, combine the vinegars, olive oil, and thyme to form
Pour the marinade over the black-eyed pea mixture, cover with plastic
wrap, and refrigerate overnight so that the flavors blend, stirring
When ready to serve, place the lettuce leaves on individual plates,
spoon the black-eyed peas onto the lettuce, and serve.