Name: Mississippi Caviar
Yield: 6 portions
Ingredients: ¼ teaspoon Tabasco sauce; 8 ounces dried black-eyed peas (about 1¼ cups), or about 4 cups cooked black-eyed peas; 1 teaspoon dried thyme leaves; Freshly ground black pepper, to taste; 2 bottled jalapeño peppers in vinegar, drained and minced; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 red bell pepper, cored, seeded, and diced; 2 scallions (green onions), white bulb and 3 inches green, sliced; ¼ cup olive oil; 1 teaspoon sugar; 2 cloves garlic, minced; 1 teaspoon salt

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Mississippi Caviar, dressed up enough to go to the spiciest parties, is perfect for a summer barbecue buffet. Double or triple the recipe for company.

Ingredients

8 ounces dried black-eyed peas (about 1¼ cups), or about 4 cups cooked black-eyed peas

Method

If you are using dried beans, rinse and pick through them. Soak the beans overnight in a pot of cold water to cover.
Drain the beans and place them in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until just tender, 30 to 45 minutes.
Drain the beans, rinse under cold water, and drain again. Place them in a large bo

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of