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Barrington's black-eyed pea salad

Barrington's black-eyed pea salad

Chef Bruce Moffett serves this is an appetizer with cornmeal-fried oysters and red pepper aioli.

2 tablespoons vegetable oil

2 tablespoons smoked bacon, finely diced

1/2 onion, finely diced

1/2 of a large carrot, diced

1 stalk celery, finely diced

1 pound fresh black-eyed peas

2 cups chicken stock

Red wine vinaigrette:

2 tablespoons red wine vinegar

4 tablespoons olive oil

Salt and freshly ground pepper to taste

1/2 small red onion, finely diced

1/2 red pepper, cored and seeded, finely diced

1 stalk celery, finely diced

Heat the oil in a pot and add the bacon. Cool slowly until bacon is browned. Add onion, carrot and celery and cook slowly until slightly tender.

Add black-eyed peas, stock and 2 cups water and season with salt and pepper to taste. Bring to a gentle simmer and cook until the peas are tender, about 20 minutes. Strain off cooking liquid and spread peas on a baking sheet. Chill until ready to use.

Whisk together oil, vinegar, salt and pepper. Add raw red onion, red pepper and celery. Let them marinate for 10 minutes. Mix in chilled black-eyed peas and serve or refrigerate until ready to serve.

Note: The salad will get better the longer it marinates.

(To ask a question, e-mail Kathleen Purvis at