Thousands of years ago, we had a chance to taste some venison chili, which was memorable in itself but made even more memorable by the Black-Eyed Pea Relish that accompanied the chili. The idea was to eat a spoon of chili, then some black-eyed pea relish, then some chili, and so on, until one passed out from deliciousness. —wssmom
1 pound black-eyed peas, soaked 6-8 hours
2 tablespoons olive oil
a medium sweet onion, quartered
2 cloves garlic, smashed but intact
a ham hock, or a ham bone, or even a big chunk of ham
Black-eyed peas (from above)
1/2 cup chopped red onion
1 shallot, chopped
4 healthy-looking green onions, white part only, chopped
2 lovely tomatoes, peeled, seeded and chopped
1 cup diced peppers (red and yellow are nice, but green works too. Or orange. Or all four)
Juice from two limes, maybe 1/4 cup
1 tablespoon maple syrup
1 cup chiffonade basil
1/2 cup extra-virgin olive oil
1 cara cara orange, supremed
some chopped cilantro
In This Recipe
Drain the black-eyed peas. In a skillet, saute the onion and the garlic until it starts to smell really good and soften a bit. Add the peas, stir, and cook for a few minutes until the peas become acquainted with the onion and garlic.
Pour the beans, onion and garlic into a large pot; add water to cover, bring to a boil, and cook about an hour until beans are tender. Fish out the onions and garlic, drain; or drain first, then fish out the onions and garlic; cool, and when ready, proceed with part 2.
Get a nice looking bowl and mix it all together. Sprinkle with chopped cilantro. Eat. Yum.