Brazilian recipe
Black-Eyed Pea Vinaigrette
This black-eyed pea vinaigrette is a Brazilian culinary classic, combining texture and freshness in an extremely practical and flavorful dish.
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Ingredients
1 cup black-eyed peas
1 red onion
1/2 yellow bell pepper
2 tomatoes
1/4 cup olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup chopped cilantro leaves
Salt to taste
Freshly ground black pepper to taste
1 red onion
1/2 yellow bell pepper
2 tomatoes
1/4 cup olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup chopped cilantro leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas, red onion, yellow bell pepper, tomatoes, white wine vinegar, lemons, and cilantro can be found in most supermarkets. Olive oil, salt, and pepper are also widely available.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Cover the pot and bring to high heat
- Wait until it starts to whistle
- Reduce the heat and maintain cooking for 10 minutes
- Finely dice the red onion
- Remove the seeds from the bell pepper and dice it finely
- Cut the tomatoes in half and discard the seeds
- Dice the tomatoes finely
- Wash and finely chop the cilantro leaves
- Place all chopped vegetables in a large bowl and set aside
- After the cooking time, turn off the heat
- Let all the pressure release naturally before opening the pot
- Drain the beans in a sieve
- Rinse under cold water to stop the cooking and drain well
- Add the cooked beans to the bowl with the vegetables
- Season with olive oil, vinegar, lemon juice, salt, and pepper
- Mix everything carefully
- Serve immediately, garnished with fresh cilantro leaves
Observations
A refreshing and nutritious option, ideal for accompanying grilled dishes or serving as a light salad on warm days.
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