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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Southern Black-Eyed Party Peas Recipe

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This recipe for Southern Black-Eyed Party Peas is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. dried black-eyed peas, cooked tender but not falling apart, drained. Can use canned peas, drained
1 purple onion, diced. Can use Vidalia onion, but purple color is better)
green, yellow, orange and/or red peppers, seeded & diced. Use as desired for color & taste (about 1 pepper total)
6 Roma tomatoes, seeded & diced
Optional: diced celery, jalapeño peppers, green onions

Dressing:
1 c. extra virgin olive oil or vegetable oil
1/4 c. balsamic vinegar or cider or wine vinegar
1 garlic clove, diced or 1/2 tsp. garlic powder
1 T. kosher salt or table salt
freshly ground black pepper, to taste
Tabasco pepper sauce, to taste
Optional: 1 tsp. Creole mustard; cayenne pepper or Tony Chachere's Creole Seasoning to taste
Directions:
Directions:
Mix dressing well. Pour dressing over remaining ingredients & mix gently, distributing ingredients but keeping black-eyed peas intact.
Number Of Servings:
Number Of Servings:
Enough for party or covered-dish dinner
Preparation Time:
Preparation Time:
Generally follow cooking time on peas but stop when tender but not falling apart
Personal Notes:
Personal Notes:
Diane is the fiancé of John Person. She is the daughter of Frank & Helen (Hensen) Hollenshead, Jr. & the granddaughter of Frank & Katie (Miller) Hollenshead. None of the ingredient portions are exact. It's easy to double or triple, keeping to rough measurements. Use what you have in the garden. The more color the better. It's always different, always good. Make in advance and let sit overnight or longer for flavors to mix.

 

 

 

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