Brazilian recipe
Black-eyed pea vinaigrette (vinagrete de feijão fradinho): a quick and refreshing salad
Discover the versatility of black-eyed peas in this vibrant Brazilian vinaigrette. A flavorful salad that's perfect for any meal.
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Ingredients
1 cup black-eyed peas
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh coriander leaves
Salt to taste
Freshly ground black pepper to taste
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh coriander leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas can be found in the dry beans and pulses section of most local supermarkets; if unavailable, look in the specialty 'international' or 'tropical' food aisle. Fresh produce like red onions, yellow bell peppers, tomatoes, and limes are standard items in the produce section. Fresh coriander is available in the herb section; if you prefer, you can use flat-leaf parsley as a substitute, although coriander is traditional for this dish. White wine vinegar and high-quality extra virgin olive oil are pantry staples found in the oil and vinegar aisles.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Close the lid securely and place over high heat
- Once the cooker begins to whistle, lower the heat
- Cook for 10 minutes
- Dice the red onion into small cubes
- Remove the seeds from the yellow bell pepper and dice into small pieces
- Halve the tomatoes, remove the seeds, and chop into small cubes
- Wash and finely chop the fresh coriander
- In a large mixing bowl, combine the diced onion, bell pepper, and tomato
- Turn off the heat after the cooking time and allow the pressure to release naturally before opening
- Drain the cooked beans using a colander
- Rinse the beans under cold water to stop the cooking process and drain well
- Add the cooked black-eyed peas to the bowl with the chopped vegetables
- Season with olive oil, white wine vinegar, lime juice, salt, and black pepper
- Toss everything together gently until well combined
- Serve the vinaigrette immediately, garnished with a few fresh coriander leaves
Observations
Black-eyed pea vinaigrette is a classic and incredibly versatile dish in Brazilian home cooking. The mix of textures and fresh ingredients makes it an ideal side for grilled meats, roasted fish, or simply as a light, nutritious salad on warmer days. It is a quick and straightforward recipe that is sure to be a crowd-pleaser.
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