This black eyed pea caviar from the book Vegan Fire and Spice brings health and flavor to our snack table when it comes time to host an event.
I know beans, lentils and other legumes are good for me. I really do. But using the same old baked bean recipe I grew up with gets old after a while, and boredom drives me back to less healthy menu choices. Also, many types of beans require a longer cooking time. Not so with black eyed peas, which is why they are one of my go-to protein sources for soups, dips and other recipes. Or you can always use canned, as this recipe calls for.
Black Eyed Pea Caviar, Texas Style
When it comes to protein-packed snack choices, bean dip is pretty hard to top. This spicy version using black eyed peas is healthy, flavorful and simple to make.
What you need:
3 cups cooked (or 2 cans of 15.5 ounces) drained black eyed peas, ¼ cup minced onion, 2 minced garlic cloves, 2 tablespoons chopped parsley, 2 chopped chipotle chiles, ¼ tsp cumin, ½ tsp salt, ¼ tsp dried oregano, 2 tbsp olive oil and 1 ½ tbsp of red wine vinegar.
What you do:
Add all ingredients except for the oil and vinegar to your food processor. Pulse until the ingredients are mixed well with a course texture. Scoop into a serving bowl and add the oil and vinegar.
Serve with pita crisps, cucumber slices or carrot sticks. This is cheap food, healthy style. Add a few iced microbrews and you’ve got an instant happy hour at home.
Photo Credit: Scaredy Kat