Name: Texas caviar.
Yield: 8
Ingredients: 500 g black eyed peas (( this is the cooked weight, so consider about 350 g dry beans)); 1 bunch fresh coriander (( or parsley if you don't like coriander)); 70 ml extra virgin olive oil; 60 ml red wine vinegar; 1 tabsp lime juice; 1 garlic clove, minced; 1 red chili, minced ((no seeds)); 2 ripe but hard tomatoes in small cubes; 1/2 yellow bell pepper in small cubes; 1/2 red onion in small cubes; salt and pepper to taste

Texas caviar.

Servings

Ingredients

500 g black eyed peas ( this is the cooked weight, so consider about 350 g dry beans)
1 bunch fresh coriander ( or parsley if you don't like coriander)
70 ml extra virgin olive oil
60 ml red wine vinegar
1 tabsp lime juice
1 garlic clove, minced
1 red chili, minced (no seeds)
2 ripe but hard tomatoes in small cubes
1/2 yellow bell pepper in small cubes
1/2 red onion in small cubes
salt and pepper to taste

Servings

Ingredients

500 g black eyed peas ( this is the cooked weight, so consider about 350 g dry beans)
1 bunch fresh coriander ( or parsley if you don't like coriander)
70 ml extra virgin olive oil
60 ml red wine vinegar
1 tabsp lime juice
1 garlic clove, minced
1 red chili, minced (no seeds)
2 ripe but hard tomatoes in small cubes
1/2 yellow bell pepper in small cubes
1/2 red onion in small cubes
salt and pepper to taste

Instructions

Soak beans in cold water for at least some hours ( I did it for 4 hours). Cook them followinf the box's instructions, I used pressure pot, no salt, for about 30 minutes. Drain well the beans, let them cool then store in fridge.
In a bowl mix chopped coriander, vinegar, lime juice, garlic, chili and a teaspoon of salt. Add oil, mix and set aside.
In a big bowl mix beans, tomatoes, bell pepper, onion. Season them with the oil mixture and let it rest in fridge for at least 4 hours ( overnight is better).

Legume cream with caprino cheese, salmon and chives.

Servings

Ingredients

Servings

Ingredients

Instructions

Put in a pan olive oil and garlic, sautee it, remove it then and pour legumes with their water. Let them boil untill they mashed; add salt and pepper to taste. Remove from heat and add crushed pink peppercorns and chives.
In a greased pan sautee diced salmon for a couple of minutes.
In a mason jar pour the legume cream then add a spoonfull of caprino cheese then salmon cubes. Add some crushed peppercorn and chives on top, serve with wholeweath bread slices.