Burstin’ with Black-Eyed Peas Salad

Name: Burstin’ with Black-Eyed Peas Salad
Cuisine: American
Ingredients: 1 pound black-eyed peas, dried or frozen; 4 to 6 cups chicken stock; 1 to 2 teaspoons crab boil seasoning or barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Seafaring Seafood Rub; 1 to 2 teaspoons crab boil seasoning or barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Seafaring Seafood Rub; 1 to 2 teaspoons crab boil seasoning or barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Seafaring Seafood Rub; 1 to 2 teaspoons crab boil seasoning or barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Seafaring Seafood Rub; 1 small bell pepper, preferably red, seeded and diced fine; 6 scallions, sliced; ⅓ cup vegetable oil; 3 tablespoons freshly squeezed lime juice; 1 tablespoon cider vinegar, preferably unrefined; 1 tablespoon tomato-based barbecue sauce; 1 to 3 teaspoons packed brown sugar; 1 to 2 pickled jalapeños, minced; 2 garlic cloves, minced; 1 teaspoon chili powder; 1 teaspoon freshly ground black pepper; 1 teaspoon kosher salt or coarse sea salt, or more to taste; 1 teaspoon kosher salt or coarse sea salt, or more to taste; ½ teaspoon ground cumin

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

From the hoppin’ John of the Deep South to the Texas caviar served in Dallas, the black-eyed pea is featured in some of the favorite dishes of the barbecue belt. While we’ve never met a black-eyed pea we didn’t like, they really shine in this salad.

Ingredients

1 pound black-eyed peas, dried or frozen
4 to 6 cups chicken stock
1 to 2

Americas
United States
Dallas
Gluten-free
Texas

Method

In a large saucepan, cover the peas by at least 1 inch with stock, sprinkle in the crab boil seasoning, and bring to a boil over high heat. Reduce the heat to a simmer and cook until the peas are tender, anywhere from 45 minutes to 1½ hours, depending on your peas. Frozen peas generally cook faster. Stir occasionally, and add more stock or water if the peas begin to seem