A Southern Classic – It’s a Punched Up Bean Dip

This is a grand old Southern side that really pops the salivary glands. Also known as Texas Caviar, it has a savory-tart pucker served with crackers or toast

SERVE AS AN APPETIZER OR A SIDE

INGREDIENTS:

• black-eyed peas – 4 cups, cooked, [30 oz. canned]
• salad oil – 1/2 cup
• red wine vinegar – 1/3-1/2 cup
• celery – 1/2 cup, finely minced
• onion – 1/2 cup, finely minced, [or shallots]
• garlic – fresh, 2 tsp, (2-3 cloves), very finely minced, or grated
• salt – 1 tsp, plus more to taste
• pepper – 1/4 tsp
• liquid smoke – hickory, 1/4 tsp (opt.)
• hot sauce – 1/2 tsp
• parsley – 1/4 cup, minced

Finely mince onion and celery for a better texture

INSTRUCTIONS:

• If using canned peas, drain and reserve bean potlicker for another use. Use a potato masher or a fork to partially mash.
• Combine all the ingredients. Allow to marinate for a few hours
• Before serving make taste to yield a pronounced vinegar taste.
• Actually gains flavor over night.

Great with crackers, tortilla chips, toasted pita wedges, or warmed tortillas

Planned-over Idea: Spoon onto a green salad as a final garnish. It’ll pop!

— Adapted by B. Hettig from Bubbalou’s Bodacious Bar-Be-Que