Black Eyed Pea Dip

2saves
9hours45min


17 people made this

This tastes best served at room temperature. It's delicious as a dip with corn chips, or serve it on bruschetta.

Gabrielle

Ingredients
Serves: 12 

  • 500g dried black eyed peas
  • 2 cups (500ml) Italian-style salad dressing
  • 1 to 2 green chillies, diced
  • 2 medium onions, finely chopped
  • 4 jarred roasted red capsicums, drained and diced
  • 2 cloves garlic, minced
  • 2 green capsicums, diced
  • 1 pinch freshly ground black pepper

Directions
Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours chilling  ›  Ready in:9hours45min 

  1. Place black eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until beans are tender.
  2. Drain beans. Cover with salad dressing.
  3. In a large bowl, mix together green chillies, onion, red capsicums, garlic, green capsicums and ground black pepper. Toss in bean mixture. Chill in the refrigerator 8 hours or overnight before serving.

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Reviews (5)

Kathy
by
0

Made it vegetarian. This is a wonderful recipe, however, I used tinned peas and made it just a couple of hours ahead of time. It keeps well for a few days. - 29 Sep 2008

RVILLARIN
by
0

Used different ingredients. This is a great recipe but trust me on this.... add 1 or 2 tablespoons of sugar. Makes all the difference. - 29 Sep 2008

ANGELACOLE
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0

This recipe in general was good, but it was INCREDIBLY too much onion. it was all you could taste...and taste...and taste! I've made similiar recipes before and they were a big hit. This one would have been perfect with about 1/3 of the onion. - 29 Sep 2008

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