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Featured in Fresh Chefs, a collection of recipes from the 4-H family
“This recipe is a celebration on toast. Black-eyed peas, along with tomatoes and bell peppers are traditional Southern ingredients that are often paired together during celebrations. In black culture, black-eyed peas represent survival, the ability to thrive, fertility, and prosperity. Each New Year, eating black-eyed peas is considered good luck.
Normally I like cooking beans from scratch, except with this dish. You can use a good quality canned bean to whip this up for an impromptu crowd, and save yourself some time. If you want to use fresh beans instead, directions follow the main recipe.”
Preparation Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 4 - 6
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2 (15-ounce) cans organic black-eyed peas, rinsed and drained
1 Gala apple, cored, and cut into ¼-inch pieces
1/2 medium green bell pepper, seeded, and cut into ¼-inch pieces
1/2 medium red onion, finely chopped
1 stalk celery, finely chopped
2 tablespoons freshly chopped parsley
2 teaspoons Creole Seasoning
Juice from ½ lemon, freshly squeezed
2 teaspoons red wine vinegar
Good quality olive oil
1 large loaf sourdough bread, cut into 3 ½-inch-thick slices, then halved (you will end up with 6 pieces total, each about 3-4-inches wide)
1 small clove of garlic
2 (15-ounce) cans organic black-eyed peas, rinsed and drained
1 Gala apple, cored, and cut into ¼-inch pieces
1/2 medium green bell pepper, seeded, and cut into ¼-inch pieces
1/2 medium red onion, finely chopped
1 stalk celery, finely chopped
2 tablespoons freshly chopped parsley
2 teaspoons Creole Seasoning
Juice from ½ lemon, freshly squeezed
2 teaspoons red wine vinegar
Good quality olive oil
1 large loaf sourdough bread, cut into 3 ½-inch-thick slices, then halved (you will end up with 6 pieces total, each about 3-4-inches wide)
1 small clove of garlic
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