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. Delicious, Quick Side Dishes

Elizabeth Terry
July 1997

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Recipe Summary

Yield:
MAKES ABOUT 5 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the black-eyed peas in warm water to cover for 1 hour. Drain.

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  • 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.

  • 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.

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