Texas Caviar is a traditional American recipe for a classic dish of black-eyed peas marinated in olive oil, vinegar and thyme with onion, bell peppers, garlic and thyme. The full recipe is presented here and I hope you enjoy this classic American version of: Texas Caviar.
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This is a classic dish of black-eyed peas marinated in vinegar and hot chilli that are used as a topping to make a tangy starter. It's also sometimes known as 'cowboy caviar'.
Ingredients:
850g cooked black-eyed peas (tinned are fine), rinsed and drained
30g red bell pepper, minced
30g green bell pepper, minced
2 hot red chillies (eg Scotch bonnet or Habanero), minced [reduce or increase, according to taste]
1 tbsp garlic, finely minced
1 small onion, minced
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
80ml olive oil
2 sprigs fresh thyme, crumbled
8 crisp lettuce leaves, to serve
Method:
"
Add the black-eyed peas to a bowl and stir in the onion, bell peppers, garlic and chillies.
In a separate bowl whisk together the olive oil, vinegars and thyme. Pour the resultant marinade over the bean mixture and toss to combine. Cover the bowl with clingfilm (plastic wrap) and refrigerate over night so that the flavours have a chance to meld.
When ready to serve, arrange the lettuce leaves on individual plates (two per portion), spoon the black-eyed pea mixture on top and serve immediately. If desired you can top with grated cheese and a little parsley or coriander (cilantro).
