You do know that eating black eyed peas on New Year’s day is supposed to bring you good luck in the coming year, right? Get your good luck for 2011 from this fun and easy to make dip. I must warn you, though, that it is slightly on the addicting side. I really enjoy eating it, one tortilla chip after another.
This Black Eyed Pea Dip is from Paula Deen and I can just hear her Southern drawl as she gives instructions on how to make this. If you know me, then you know I am partial to a Southern accent, especially the Georgia and South Carolina low country accents. There really is a difference in Southern accents from various parts of the South. Maybe sometime I’ll have to post a video of me cooking something and talking in my best Southern. Although I have taught myself to speak without an accent, if I am around anyone who does speak with those sweet Southern sounds, my accent just bubbles right to the surface and out it comes. Also, the more tired I get, the more likely it is that I will start speaking Southern. It really is lovely being bilingual.
Which reminds me, the first time that John met my grandmother, I literally had to translate everything for John. Granny was South Carolina country born and raised. I haven’t forgotten her face, but the sound of her voice has almost faded from memory. Now and again I will catch myself using one of her expressions and I will get a brief remembrance of her voice. I sure loved my Granny.
Paula Deen reminds me a little of my grandmother, so maybe that’s why I enjoy listening to her talk. It takes me back to Granny standing at the stove making the most wonderful things out of the most simple ingredients. So here’s to Paula. I hope that she doesn’t mind if I post her recipe here.
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can spicy canned tomatoes, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 to 3 tablespoons chopped fresh jalapeno pepper
- 1/4 cup chopped yellow onion
- 1 (4-ounce) jar chopped pimentos, drained
- Corn chips, for serving
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Pinch dried oregano
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.
- In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended. (I blended mine in a blender. I added all of the ingredients except for the oil and blended well. Then, with the blender running, I slowly drizzled in the oil so that an emulsion would be formed. Making the dressing this way in the blender will keep the oil from separating from the rest of the ingredients.)
- Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.
- Serve with tortilla chips for dipping.