cooking.nytimes.com

New Year’s Black-Eyed Pea Salad

5.0(379)

A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.

by Martha Rose Shulman

Open original recipe

Servings

(6–8)

Total time

45 min

Calories / serving

165 kcal

Ingredients (16)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 medium onion, choppedonion
3 or 4 garlic cloves, mincedclove
1 pound black-eyed peas, washed and picked overblack-eyed-peas
6 cups waterwater
1 bay leafbay-leaf
Salt to tastesalt
1/4 cup red wine vinegar or sherry vinegarvinegar
1 garlic clove, mincedgarlic
Salt and freshly ground pepper to tastesalt-and-pepper
1 to 2 teaspoons lightly toasted cumin, ground (to taste)cumin
1 teaspoon Dijon mustarddijon-mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oilextra-virgin-olive-oil
1 large red bell pepper, dicedbell-pepper
1/2 cup chopped cilantrocilantro

Instructions (2 steps)

01Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.