Evening Edge
What’s For Dinner?
DEL.ICIO.USRefried Black-Eyed Peas - from Taqueria del Sol
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Is Taqueria del Sol a contemporary Southern diner, or a glorified taco stand? Customers are apt to tell you it’s somewhere in between — with favorite menu items that straddle both sides of the border and illustrate the collaborative process between chef Eddie Hernandez of Monterrey, Mexico, and manager Mike Klank of Memphis, Tenn.
Here we have adapted one of those recipes for the home kitchen, with excellent results.
(Got a hankering for their famous chile-spiked turnip greens? You can find that recipe - Eddie's Turnip Greens - as well, at www.eveningedge.com).
An occasional special at Taqueria del Sol, this Southern twist on Mexican refried beans uses black-eyed peas instead of pinto beans. The mixture gets its heat from a roasted jalapeño and from chorizo, a spicy dried sausage.
Hands on time: 30 minutes Total time: 2 hours Serves: 15-18
Ingredients:
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1 pound dried black-eyed peas
1 tomato
1 jalapeño
1/2 cup vegetable oil, divided
1/4 medium onion, diced
2 garlic cloves, minced
8 ounces dry chorizo, diced
Salt
Instructions:
Soak black-eyed peas overnight and cook according to package directions. Drain and set aside.
Preheat the broiler. Roast the tomato and jalapeño until charred, turning several times until evenly blackened. Rub with a little oil to soften, then puree in blender and set aside.
In a stockpot or large saucepan over medium heat, add remaining oil. Sauté onion, garlic and chorizo in oil until soft. Add cooked peas and tomato-jalapeno puree; cook until peas start to soften and break down (you can mash to get to desired consistency). Add salt to taste.
Preheat the broiler. Roast the tomato and jalapeño until charred, turning several times until evenly blackened. Rub with a little oil to soften, then puree in blender and set aside.
In a stockpot or large saucepan over medium heat, add remaining oil. Sauté onion, garlic and chorizo in oil until soft. Add cooked peas and tomato-jalapeno puree; cook until peas start to soften and break down (you can mash to get to desired consistency). Add salt to taste.
Notes:
This recipe calls for overnight soaking time.
Nutrition:
Per serving: based on 15: 246 calories (percent of calories from fat, 52), 11 grams protein, 19 grams carbohydrates, 3 grams fiber, 14 grams fat (3 grams saturated), 13 milligrams cholesterol, 192 milligrams sodium.
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Recipes from: Taqueria Del Sol