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Recipes

Black-Eyed Pea Succotash with Creole Mustard Vinaigrette

By Frank Brigtsen

Recipe information

  • Yield

    10 Servings

Ingredients

6

cups water

1

1/3 cups dried black-eyed peas (about 8 ounces)

1

teaspoon salt

1

bay leaf

1

/4 cup unseasoned rice vinegar

1

1/2 tablespoons Creole mustard

1

tablespoon honey

5

drops hot pepper sauce

6

tablespoons extra-virgin olive oil

1

16-ounce package frozen corn kernels, thawed, drained

1

/2 cup finely diced red onion

1

/2 cup thinly sliced green onions

1

/3 cup diced red bell pepper

1

/3 cup finely diced green bell pepper

Need to make a substitution?

Preparation

  1. Step 1

    Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.

    Step 2

    Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. DO AHEAD: Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.

    Step 3

    Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.

Explore Bon AppétitAmericanNative AmericanBlack-Eyed PeaBeanVegetableCornSideGluten-FreeDairy-FreeVegetarian