Brazilian recipe
Black-Eyed Pea Vinaigrette: Quick and Refreshing Recipe
Explore the versatility of black-eyed peas in this vibrant vinaigrette. A flavorful Brazilian salad, perfect for any meal.
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Ingredients
1 cup black-eyed peas
4 cups water for cooking
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 lemon
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
4 cups water for cooking
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 lemon
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas are widely available in the dried goods or canned section of most supermarkets. Fresh cilantro is typically found in the produce section of supermarkets and at farmers' markets. Red onions, yellow bell peppers, and tomatoes are standard produce items, available in any grocery store. Olive oil, white wine vinegar, lemons, salt, and pepper are pantry staples found in the condiments or oils & vinegars aisle of supermarkets. Look for fresh cilantro at local farmers' markets or specialty produce stores if your regular supermarket doesn't carry it. Fresh lemons are available year-round in the produce section.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Cover the pot and place over high heat
- When the cooker starts to whistle, reduce the heat
- Cook for 10 minutes
- Dice the red onion into small cubes
- Remove the seeds from the yellow bell pepper and dice it into small cubes
- Cut the tomatoes in half, discard the seeds, and dice into small cubes
- Wash and finely chop the cilantro leaves
- In a large bowl, combine the chopped onion, bell pepper, and tomato
- Turn off the heat after the cooking time and wait for the pressure to release naturally before opening the cooker
- Drain the cooked beans in a sieve
- Rinse the beans under cold water to stop the cooking and drain well
- Add the cooked black-eyed peas to the bowl with the chopped vegetables
- Season with olive oil, white wine vinegar, lemon juice, salt, and black pepper
- Gently mix all ingredients
- Serve the vinaigrette immediately, garnished with fresh cilantro leaves
Observations
Black-eyed pea vinaigrette is a classic and extremely versatile option in Brazilian cuisine. Its combination of textures and the freshness of the ingredients make it ideal for accompanying barbecues, grilled fish, or simply to compose a light and nutritious salad on warmer days. It's an easy and quick recipe that pleases all palates.
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