Sweet & Sour Black-Eyed Pea Succotash
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 small
Red Onion (finely diced)1 small
Red Bell Pepper (finely diced)1 clove
Garlic (chopped)2 tbsps
Sugar1 cup
Cider Vinegar1 cup
Parsley (chopped fresh)Directions:
1
Heat a grill to medium
2
Brush the corn with canola oil and season with salt and pepper
3
Grill until lightly charred on all sides, 2 to 3 minutes per side
4
Set aside to cool slightly, then slice the kernels off the cobs and reserve
5
Heat the 2 tablespoons canola oil in a large skillet over medium heat
6
Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes
7
Add the garlic and cook 30 seconds
8
Add the black-eyed peas and cook another 2 minutes
9
Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes
10
Fold in the reserved corn and the parsley and transfer to a serving bowl
11
Serve warm or at room temperature