My F&W
quick save (...)

Vidalia Onion and Black-Eyed Pea Relish

  • SERVINGS: MAKES ABOUT 5 CUPS
  • HEALTHY
  • VEGETARIAN

Colorful and tasty with chunks of sweet potato, bits of red bell pepper and flecks of fresh herbs, this relish makes a wonderful Southern-style accompaniment to roasted or grilled meat and poultry.

  1. 1 cup dried black-eyed peas
  2. 1 small sweet potato, peeled and cut into 1/2-inch cubes
  3. 2 3/4 teaspoons salt
  4. 1/4 cup olive oil
  5. 2 Vidalia or other sweet onions, minced
  6. 1/4 cup minced red bell pepper
  7. 1/4 cup chopped flat-leaf parsley
  8. 2 tablespoons chopped fresh basil
  9. 2 tablespoons chopped fresh chives
  10. 2 tablespoons raspberry or red-wine vinegar
  11. 1/2 teaspoon fresh-ground black pepper
  1. Soak the black-eyed peas in warm water to cover for 1 hour. Drain.
  2. Put the black-eyed peas in a saucepan. Add enough water to cover by 1 inch. Add the potato and 1 3/4 teaspoons of the salt. Bring to a boil over high heat. Reduce the heat, cover and simmer until the peas and potatoes are tender, about 15 minutes. Drain.
  3. In a large frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring, until translucent, about 8 minutes. Remove from the heat and let cool. Stir in the pea and potato mixture, the bell pepper, parsley, basil, chives, vinegar, the remaining 1 teaspoon salt and the pepper. Serve at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.