Texas Caviar


  • 1 lb / 455 g dried black-eyed beans
  • bunch of spring onions
  • 3–4 firm ripe tomatoes
  • 2–3 garlic cloves
  • several fresh coriander stems
  • extra virgin olive oil
  • sherry vinegar or wine vinegar
  • coarse sea salt
  • freshly ground black pepper


Boil the beans for 10 minutes, drain, cover with boiling water, and leave for 2–3 hours. Final cooking should then take no more than 45–60 minutes, although if the beans are very old and hard, they may need longer. While the beans are cooking, prepare the rest of the ingredients. Trim, wash and slice the spring onions. Peel, deseed and dice the tomatoes, and peel and crush the garlic. Strip the coriander leaves from the stems and chop them; add the stems to the cooking beans, if you wish. When the beans are cooked, drain them and mix in oil, vinegar and seasoning to your taste. Stir in the rest of the ingredients and check the seasoning once more. Remember to discard the coriander stems before serving.