Actually It’s Punched Up Bean Dip
This is a grand old Southern side that really pops the salivary glands
SERVE AS AN APPETIZER OR A SIDE
- black-eyed peas – 4 cups, cooked, [30 oz. canned]
- salad oil – 1/2 cup
- red wine vinegar – 1/3 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, or to taste
- pepper – 1/4 tsp, or to taste
- liquid smoke – hickory, 1/4 tsp (opt.), or to taste
- hot sauce – 1/2 tsp, or to taste
- parsley – 1/4 cup, minced
- 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 15 minutes or more.
- Make final taste adjustments with added vinegar and salt 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