Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
9 hr 20 min
Prep:
8 hr 10 min
Cook:
1 hr 10 min
Yield:
4 servings

Ingredients

DRESSING:

Directions

Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.

In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Rachael Ray

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword