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Black-eyed pea and Hominy Texas Caviar
Black-eyed Pea and Hominy Texas Caviar
This recipe highlights how canned beans can make you popular and happier. For happy, you can quickly toss together this dish as an appetizer, side dish or picnic nibble. It’s a popular party pleaser that also offers flavorful fiber and isn’t calorie dense—just nutrient dense. The recipe was inspired by a self-described “good ol’ boy from Texas” who made his version a popular office pot-luck contribution.
Black-eyed Peas and Hominy Texas Caviar
1 can (4-ounce) diced roasted green chilies, diced 1 can (15-ounce) Black-eyed peas 1 can (15-ounce) Golden Hominy (white can work also) 1 red bell pepper, diced (about 1 ½ cup) 3 garlic cloves, minced ¼ cup apple cider vinegar 2 tablespoons extra virgin olive oil ⅛ teaspoon fine sea salt as needed (depends on the salt level of the canned ingredients)
- Open cans, drain hominy and peas and add to a mixing bowl.
- Dice the red pepper and mince the garlic and add to the hominy mixture.
- In a separate bowl, whisk together the dressing elements (garlic, vinegar, olive oil and salt). If you plan to store the bean caviar for 1-2 days before serving you can make a classic vinaigrette by adding all the ingredients except the olive oil and whisk it in slowly to make an emulsion that will hold.
- Add the dressing to the hominy mixture and gently mix together
- Adjust salt seasoning to taste if needed.
- 4g of fiber—a flavorful addition to the goal of 25-30 grams of fiber per day
- Can use green peppers also, red offers a nice color contrast to the chilies
- Golden hominy tends to have fewer calories, fat and sodium than white hominy
- Serve as a party topping for crackers (try whole wheat, Wasa rye or Bran crisp crackers).
- For a side dish, can add crumbled feta or parmesan for additional flavor contrasts
- Can make 1-2 days in advance, but 2 days causes the beans to soften more and have shed their “skin”
“There are those who adore the black-eyed pea and those who deem it better suited to the provisioning of livestock”
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French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
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