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A bowl of Texas Caviar.

Texas Caviar (Low-Sugar)


Description

I cooked both the black beans and the black-eyed peas in my Duromatic® Pressure Cooker, a new stovetop pressure cooker made by Kuhn Rikon and designed by Christopher Kimball of Milk Street. Incredibly, no soaking is required here, and the beans cook up quickly and perfectly: once the Duromatic comes to pressure, the black eyed peas cook for 5 minutes, the black beans for 25 minutes.

Notes:

  • Texas Caviar traditionally is very sweet. I’ve cut the sugar back from 1/2 cup to 2 teaspoons, but honestly I think I’d like it just as well with no sugar at all. I’ve offered starting measurements for the oil, vinegar, and sugar, but dress these beans to taste: add more sugar if you like; add more vinegar and fresh lime, too, if you like acidity (beans do!); and more oil if necessary.
  • 1 cup of dried beans will yield about 2.5 cups cooked, which is the amount you’ll need for each bean here, but know that you can cook more than 1 cup of beans at a time. Beans freeze beautifully. Store them in their cooking liquid.

Ingredients

for the beans:

  • 1 cup dried black beans
  • 1 cup dried black-eyed peas
  • kosher salt

for the Texas Caviar:

  • 2 heaping cups cooked black beans
  • 2 heaping cups cooked black eyed peas
  • 1 large red onion, finely diced to yield 2 cups (or more or less)
  • 2 ears corn, shucked, kernels removed
  • 2 to 3 red (or other) bell peppers, finely diced
  • 6 scallions, thinly sliced, white and green parts
  • 12 jalapeños, finely chopped
  • 1 large bunch cilantro, finely chopped
  • 1/4 cup olive oil, plus more to taste
  • 1/2 cup vinegar, such as apple cider, white balsamic or red wine, plus more to taste
  • 2 teaspoons sugar, optional, plus more or less to taste
  • juice of one lime, plus more to taste
  • tortilla chips, for serving, I love the Xochitl brand

Instructions

  1. Cook the black beans: Place the beans along with 4 cups water and a teaspoon of kosher salt into the your stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line but it’s OK if it does not—and cook for 25 minutes. Turn off the heat. Let valve release naturally, which should take between 15-20 minutes. Remove lid. Taste a bean to ensure it is cooked through. If it is not, simmer until it is. If using the beans immediately, drain and set aside; if not, store the beans in their cooking liquid.
  2. Cook the black eyed peas: Place the beans along with 4 cups water and a teaspoon of kosher salt into the your stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line but it’s OK if it does not—and cook for 5 minutes. Turn off the heat. Let valve release naturally, which should take between 15 minutes. Remove lid. Taste a bean to ensure it is cooked through. If it is not, simmer until it is cooked. If using the beans immediately, drain and set aside; if not, store the beans in their cooking liquid.
  3. Make the Texas Caviar: Transfer cooked beans to a large bowl. Add all of the vegetables and herbs. Season with 2 teaspoons kosher salt. In a small bowl, stir together the olive oil, vinegar, and sugar if using. Pour dressing into bowl of beans and vegetables. Add the lime juice. Toss to combine. Taste. Add more salt by the 1/2 or full teaspoon. Add more vinegar — I always do — 2 to 4 tablespoons at a time. Add more fresh lime for more acidity and brightness. Add more sugar if you wish. Once you have your seasonings right, serve the caviar with chips or spoon over scrambled eggs or tuck into a burrito.
  • Prep Time: 1 hour
  • Cook Time: 35
  • Category: Salsa
  • Method: Toss
  • Cuisine: Tex-Mex

Keywords: Texas, caviar, salsa, beans, black beans, black eyed peas, corn, low-sugar