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Serves 16


    1 pound dried black-eyed peas (presoaked 1 hour, drained and rinsed)*
    2 quarts water
    1 large onion, finely chopped
    2 cloves garlic, minced
    2 teaspoons chili powder
    2 teaspoons salt
    2 teaspoons ground cumin
    1/2 cup vegetable oil
    1/4 cup red wine vinegar
    4 tablespoons chopped fresh cilantro
    1 teaspoon ground black pepper
    1/4 teaspoon cayenne
    Sliced jalapeno pepper, to taste

Cooking Directions

Place peas in a large Dutch oven; add water, onion, garlic, chili powder, salt and cumin, and bring to a boil.

Cover, reduce heat, and simmer 40-45 minutes or until peas are tender.

Drain and let cool.

Add remaining ingredients to peas; toss well.

*Quick-soak; rinse beans, place in large pot and cover generously with cold water.

Bring water to boil, cover and remove from heat.

Allow pan to stand for about 1 hour.

Or soak overnight in cold water.

Either way rinse well and drain before using.

Serving Suggestions
Texans say you need to make it one to three days ahead so the flavors will mellow. You may add, substitute or delete any of the ingredients. This is a fun recipe to experiment with. Serve at room temperature with crackers or tortilla chips.

Nutrition Facts
Calories 158 calories; Protein 6 grams; Fat 8 grams; Sodium 198 milligrams; Cholesterol 0 milligrams; Saturated Fat 1 grams; Carbohydrates 18 grams; Fiber 5 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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