Pickled Black-eyed Peas

Pickled Black-eyed Peas Recipe from Tunisia

Region / culture: Tunisia | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pickled black-eyed peas are a delicious and tangy dish that can be served as a side or a main course. The combination of black-eyed peas, bell peppers, garlic, and onions marinated in a red wine and balsamic vinegar dressing creates a flavorful and refreshing dish that is perfect for any occasion.

History

Pickled black-eyed peas have been a popular dish in the southern United States for many years. The pickling process was originally used as a way to preserve the peas for longer periods of time, but it also added a unique and tangy flavor to the dish. Over time, different variations of the recipe have emerged, with each cook adding their own twist to the classic dish.

Ingredients

2 cans (1 lb or 454 g each) of drained black-eyed peas
0.25 cup of minced dark purple bell pepper
0.25 cup of minced red bell pepper
0.25 cup of minced green bell pepper
1 tbsp of finely minced garlic
1 small onion, minced
2 tbsp of red wine vinegar
1 tbsp of balsamic vinegar
0.33 cup of olive oil
2 branches of fresh thyme, crumbled
1 head of boston lettuce, separated into 8 leaves

How to prepare

In a medium-sized bowl, pour the drained black-eyed peas and add the bell peppers, garlic, and onion.
In another bowl, combine the vinegars, olive oil, and thyme to create the marinade.
Pour the marinade over the black-eyed pea mixture, cover it with plastic wrap, and refrigerate overnight to allow the flavors to blend, stirring occasionally.
When you are ready to serve, place the lettuce leaves on individual plates, spoon the black-eyed peas onto the lettuce, and serve.

Variations

Add diced tomatoes or cucumbers for extra freshness.
Mix in some chopped fresh herbs like parsley or cilantro for added flavor.
Substitute the black-eyed peas with chickpeas or kidney beans for a different twist.

Cooking Tips & Tricks

Make sure to refrigerate the black-eyed peas overnight to allow the flavors to blend and develop.

- Stir the mixture occasionally while marinating to ensure that all the ingredients are evenly coated with the dressing.

- Serve the pickled black-eyed peas on a bed of lettuce leaves for a fresh and crisp presentation.

Serving Suggestions

Serve pickled black-eyed peas as a side dish with grilled chicken or fish, or as a main course with a side of rice or quinoa.

Cooking Techniques

The key cooking technique for this recipe is marinating the black-eyed peas overnight to allow the flavors to develop. Make sure to stir the mixture occasionally to ensure that all the ingredients are evenly coated with the dressing.

Ingredient Substitutions

If you don't have balsamic vinegar, you can substitute it with apple cider vinegar or white wine vinegar. You can also use any color of bell pepper in place of the dark purple, red, and green bell peppers.

Make Ahead Tips

You can prepare the pickled black-eyed peas a day in advance and refrigerate them overnight to allow the flavors to blend. Simply spoon the mixture onto lettuce leaves when you are ready to serve.

Presentation Ideas

Serve the pickled black-eyed peas on a platter lined with lettuce leaves for a beautiful and colorful presentation. Garnish with fresh herbs or a drizzle of olive oil for an extra touch of elegance.

Pairing Recommendations

Pickled black-eyed peas pair well with grilled meats, seafood, or roasted vegetables. They also go well with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover pickled black-eyed peas in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the peas for a few seconds or serve them cold.

Nutrition Information

Calories per serving

Each serving of pickled black-eyed peas contains approximately 200 calories.

Carbohydrates

Each serving of pickled black-eyed peas contains approximately 20 grams of carbohydrates.

Fats

Each serving of pickled black-eyed peas contains approximately 10 grams of fats.

Proteins

Each serving of pickled black-eyed peas contains approximately 5 grams of proteins.

Vitamins and minerals

Pickled black-eyed peas are a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Pickled black-eyed peas are a nutritious dish that is low in calories and high in vitamins and minerals. They are a great addition to any meal and can be enjoyed by everyone.

Summary

Pickled black-eyed peas are a flavorful and nutritious dish that is perfect for any occasion. With a tangy marinade and a mix of fresh vegetables, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Pickled Black-eyed Peas. It was many years ago, when I was just a young girl visiting my aunt in the countryside. My aunt was known for her amazing culinary skills, and I always looked forward to spending time in her kitchen, learning new recipes and cooking techniques.

One day, while I was helping my aunt prepare lunch, she pulled out a jar of pickled black-eyed peas from the pantry. I had never seen anything like it before, and I was immediately intrigued. My aunt explained that the recipe had been passed down through generations in our family, and that she had learned how to make it from her own grandmother.

As she showed me how to make the pickled black-eyed peas, I was amazed by the combination of flavors and spices that went into the recipe. The tangy vinegar, the earthy cumin, the fiery red pepper flakes – it was a taste sensation like no other. I watched in awe as my aunt carefully measured out each ingredient, explaining the importance of balance and precision in cooking.

After we had finished making the pickled black-eyed peas, my aunt let me taste a spoonful. The flavors exploded in my mouth, and I knew that I had just discovered a new favorite dish. From that day on, I was determined to learn how to make the recipe for myself.

Over the years, I have perfected the recipe for pickled black-eyed peas, adding my own twist to the traditional family recipe. I have shared it with friends and family, who have all raved about the unique flavor combination and the perfect texture of the peas. It has become a staple at family gatherings and potluck dinners, and I am always happy to see the smiles on people's faces as they enjoy this delicious dish.

The secret to making the perfect pickled black-eyed peas lies in the quality of the ingredients and the attention to detail in the preparation. I always make sure to use fresh peas, as they have a much better texture and flavor than canned ones. I also take the time to toast the spices before adding them to the pickling liquid, as this helps to release their full aroma and flavor.

One of the most important steps in making pickled black-eyed peas is allowing them to marinate in the pickling liquid for at least 24 hours before serving. This allows the flavors to meld together and develop, resulting in a dish that is bursting with flavor and complexity. I always make sure to taste the peas before serving them, adjusting the seasoning as needed to ensure that they are just right.

I have shared the recipe for pickled black-eyed peas with my own children and grandchildren, passing on the tradition of delicious home cooking to the next generation. I love seeing them enjoy this dish as much as I do, and I know that it will continue to be a beloved family recipe for years to come.

In conclusion, the recipe for pickled black-eyed peas holds a special place in my heart, as it reminds me of my aunt and the time we spent together in her kitchen. It is a dish that brings people together, evoking memories of family gatherings and shared meals. I am grateful for the opportunity to learn this recipe and to pass it on to future generations, ensuring that it will remain a cherished tradition in our family for years to come.