Arkansas Caviar

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Arkansas Caviar
3rd June, 2020

When I was just a wee nipper, we lived in Arkansas for about a year and though I was perhaps too young to recall many memories - I do remember this particualr dish. Arkansas isn't reknowned for fish derived caviar but it is blessed with black eyed beans. A whole lot black eyed beans and that's where the caviar name comes into it

This dish is very simple to convert to vegetarian/vegan and if I'm perfectly honest - it doesn't suffer at all from removing the crisped bacon.

Ingredients

5 rashers of Smoked Bacon (optional)

1 tin of Black Eyed Beans

1 large Tomato, diced

1 Yellow Pepper, diced

1 Tbsp pickled Jalapeno peppers, finely chopped

3 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

2 tsp Worchestershire Sauce

1 handful Parsley, chopped

1/2 tsp dried Oregano

Pinch of Sea Salt

A few cracks of Black Pepper

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Method

If using bacon; start off frying the bacon until very crisp and then remove from the pan and drain on paper towels. When cooled and drained, finely chop it

In a large bowl, add the drained and rinsed Black Eyed Peas, chopped bacon (if using) and all the other ingredients

Give it a quick stir to bring everything together and cover with cling film and pop into the fridge for all the flavours to blend

About 30 minutes before serving, remove from the fridge to come closer to room temperature and allow the olive oil to thaw

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