In Texas, big food is a given. The recipes for chili are mammoth. Steaks start at 24 ounces. Order eggs for breakfast, and you’ll probably get a half-dozen with eight pieces of toast.
If you’re holiday cooking for a crowd, check out any recipe with Texas in the name. Texas caviar is big salsa, about 12 cups, enough for at least 30 hungry chip dippers. And no caviar. It’s just a big joke.
You may have to search for the black-eyed peas. They are common in urban groceries. They also hold a good-luck charm.
During the Civil War, Gen. Sherman’s army stripped the South of nearly all of its crops and livestock, leaving the populace to starve. He missed one important thing — the black-eyed field peas. He considered them livestock fodder, so did not bother.
These peas kept the defeated alive and forever since have been considered good luck. Do not allow anyone to ridicule them.
The original recipe appeared in the 1950s, thanks to Helen Corbitt at Neiman Marcus in Dallas. She pickled the peas in marinade and served them at a New Year’s Eve party. Her guests never got over them.
We can thank Dan Kane for this recipe, which gained raves at a party.
TEXAS CAVIAR
1 can (10 ounces) black-eyed peas
1 can black beans
1 can garbanzo beans
1 can red kidney beans
1 can white shoepeg corn
1 medium tomato
1 green pepper, chopped
2 ribs celery, chopped
1 small jar pimentos, chopped
1/2 bottle Italian dressing
1/2 jar salsa
Drain beans and corn and mix all ingredients. Store in a glass jar in the refrigerator. Refrigerate for two hours before serving, or overnight. Keeps two weeks.
TEXAS CAVIAR BEAN DIP
3 (10 ounce) cans black beans, rinsed and drained
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced jalapeño pepper
1/4 cup sliced green onions
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
Sliced green onions and chopped tomatoes for garnish
Blend 2 cups beans, the oil and lemon juice in a machine. Pour into a large bowl. Add remaining ingredients, cover and refrigerate at least two hours to meld the flavors. Garnish with onions and tomatoes and serve with tortilla chips. Makes 4 1/2 cups.
Contact Jim Hillibish at jim.hillibish@cantonrep.com.
