Marinated Black-Eyed Peas (Texas Caviar)

  • 2 cup Shelled black-eyed peas
  • 1 cup Vegetable oil
  • 1/3 cup Wine vinegar
  • 1 Clove garlic
  • 1 tsp Salt
  • Ground black pepper; totaste
  • 1 Tbsp Parsley; minced
  • 1 sm Onion; thinly sliced
  • 1 ds Tabasco sauce; optional image placeholder

In a medium saucepan, cover shelled peas with salted water. Bring to a boil, then simmer for 30-40 minutes or until peas are tender but firm. Prepare marinade while peas are cooking.

Combine oil, vinegar, garlic clove, salt, pepper and parsley (I add Tabasco sauce). When peas are done, drain and toss, while warm, with sliced onion. Pour marinade over both.

Refrigerate for at least 2 days and up to 2 weeks. Remove garlic clove after the first day. Drain before serving.

NOTES: From the recipe introduction: About 75 miles southeast of Dallas lies the small town of Athens, Texas, where the best black-eyed peas around are grown. In July, when the peas reach perfection, the people of Athens hold their annual celebration, the Black-eyed Pea Jamboree. This is a good time to make up a batch of Marinated Black-eyed Peas — some to enjoy right away and some to put away for later. They make a delightful change-of-pace summer salad and a savory condiment on into fall and winter. This dish (and some variations) are also known as Texas Caviar or Hill Country Caviar.

Servings: 4
Source: Athens, Texas; the Black-eyed Pea Jamboree
Submitted by: Recipe Group Member