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Hattie B’s Black Eyed Pea Salad

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Hattie B’s Black Eyed Pea Salad is dressed with a bright and perfectly balanced vinaigrette.

Hattie B's Black Eyed Pea Salad | Life, Love, and Good Food

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 | Life, Love, and Good Food
The secret to this delicious dish is making it all from scratch — it’s totally worth it — don’t even try substituting canned black eyed peas because I promise you won’t get the same results. The vinaigrette is bright and perfectly balanced and the black eyed peas are well seasoned by cooking in chicken broth with sizzling bacon. Together it makes for a yummy side and not just for hot chicken…I’ve decided that this salad is going to be on my Easter menu this year. Enjoy, friends!
Hattie B's Black Eyed Pea Salad is dressed with a bright and perfectly balanced vinaigrette. | Life, Love, and Good Food
Yield: 10 servings

Hattie B’s Black-Eyed Pea Salad

Hattie B's Black Eyed Pea Salad | Life, Love, and Good Food

Hattie B's Black Eyed Pea Salad is dressed with a bright and perfectly balanced vinaigrette.

Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 12 hours
Total Time 12 hours 50 minutes

Ingredients

  • 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

Instructions

  1. Place black-eyed peas in a bowl and add cold water to cover by 4”. Chill 12 hours, then drain.
  2. 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.
  3. 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.
  4. Do Ahead: Salad can be made 2 days ahead. Cover and keep chilled.

Notes

Recipe by Hattie B's, Nashville

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Nutrition Information:

Yield:

10

Serving Size:

1 Servings

Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 1277mgCarbohydrates: 30gFiber: 4gSugar: 11gProtein: 23g

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Camille AKA Cornmeal

Friday 25th of May 2018

Thank you Hattie I made this last year been searching for your recipe again !!! Got it this is the best I got more compliments on this and yes there was none left list my mama this year and I gonna make this for this Sunday for Townsend House it is all at the cemetery Pasco County ✌️

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