Hattie B’s Black Eyed Pea Salad is dressed with a bright and perfectly balanced vinaigrette.
Weekend visits to Nashville to see our girls often involve stopping by Hattie B’s for some hot chicken, and I do mean HOT! Specializing in fried chicken of all heat levels, Hattie B’s serves it up Southern style (no heat), mild or medium (touch of burn), hot! (feel the heat), damn hot (fire starter), or for those who are really adventurous or stupid, shut the cluck up!!! (burn notice). I’ll admit that I’m a wimp and haven’t ventured past the mild hot chicken, which is plenty spicy for me! Besides the tasty chicken, though, I have fallen in love with Hattie B’s Black Eye Pea Salad and was really excited to find Chef John Lasatar’s recipe posted on the Nashville Channel 5 news site.
Hattie B's Black Eyed Pea Salad is dressed with a bright and perfectly balanced vinaigrette.
- 2 cups dried black-eyed peas (about 12 oz.)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 scallions, thinly sliced
- 1 garlic clove, finely chopped
- ½ cup olive oil
- ¼ cup Champagne vinegar or white wine vinegar
- ¼ cup malt or apple cider vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1½ teaspoon freshly ground black pepper
- 4 oz. bacon (about 4 slices)
- 6 cups low-sodium chicken or vegetable broth
Place black-eyed peas in a bowl and add cold water to cover by 4”. Chill 12 hours, then drain.
Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours.
After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add beans, then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.
Do Ahead: Salad can be made 2 days ahead. Cover and keep chilled.
Recipe by Hattie B's, Nashville