Black-Eyed Peas with Grilled Chorizo
I’m southern by way of southerners, so I grew up with smoky black-eyed peas. Here’s my fresh spin on the southern classic. Try it with my Banana Cornbread, watch out!
MAKES: 4 Servings
PREP TIME: 5 Minutes
COOK TIME: 10 Minutes
INGREDIENTS:
2 1/2 tsp. olive oil
1 medium red onion, thinly sliced
1 tbsp. capers
1 tbsp. salted butter
1/2 tsp. dried rosemary
1/2 tsp. brown sugar
1 1/2 tsp. balsamic vinegar
1 (15.5-ounce) can black-eyed peas, rinsed and drained
1/2 cup smoked Spanish chorizo, or Beyond Meat sausage cooked, chopped
1/2 cup green bell pepper, diced
1 tbsp. chopped garlic from jar
1 small jalapeño, seeded and finely diced (optional)
10 cherry tomatoes, halved
1/4 cup chopped cilantro or basil
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1 tbsp. lime juice
1 tbsp. olive oil
DIRECTIONS:
Heat ½ tsp. olive oil in a large skillet over medium-high heat. Once hot, add the onions, capers, butter and ½ tsp. dried rosemary. Cook for 3 minutes, or until the onions are tender and slightly charred. And the brown sugar, cook for 1 minute. Pour in 1/2 tsp. balsamic vinegar and season lightly with salt and pepper. Cook for 1 minute, stirring constantly.
Add all of the remaining ingredients and flavorings to the pan. Taste, adjust with seasonings and herbs, if needed. Spoon the black-eyed pea mixture over salad greens or favorite grain. Can be stored for 1 week in an airtight container.
TIP:
Make it a salad by mixing with your favorite lettuce and salad dressing. Try it with my Smoked Avocado Sauce a.k.a. “Green Sauce”