Tapas are snacks, appetizers or small-bite finger food from Spain. They’re utterly delicious, and so varied that they differ from town to town and can be almost anything you dream up. Each bar and café has its own ever-changing versions.
Today our Sunday Supper group is celebrating with tapas, but, like the rugged individualist I am, I’m veering off 6,000 miles from Spain.
Instead, I’m hewing to my location – the West! – with this recipe for a chunky, beany dip that is as comfortable playing an appetizer as it is standing up for lunch or dinner. Make a meal out of it if you like, with fresh fruit and a beer or glass of wine alongside.
Recipe: Black-Eyed Pea Cowboy Caviar
Summary: A rustic, chunky, Western-style bean and vegetable dip that takes full advantage of the hearty flavor of black-eyed peas.
- 1 (11-ounce) container Frieda’s Blackeyed Peas
- 1 (15-ounce) can whole kernel sweet corn (no salt added version preferred), rinsed and drained
- 1/2 bunch cilantro, minced
- 3 green onions (scallions), minced, using both white and green parts
- 2 ripe avocados, peeled and cut into small dice
- 6 ounces cherry tomatoes, cut into quarters
- 1/4 cup red wine vinegar or lime juice
- 1/4 cup olive oil
- Pinch salt
- 1 teaspoon ground cumin
- ½ teaspoon mild Hatch chile powder
- A few grinds of black pepper
- 1 bag tortilla chips (lime flavor preferred!)
- In a small pot, add peas and cover with water by 1 inch. Bring to a simmer and cook for 10-15 minutes, until tender (taste one to determine). Drain and cool.
- Make salad: In a large bowl, add cooled peas, corn, cilantro, green onions, avocado and tomatoes. Stir gently to combine.
- Make dressing: Mix ingredients in small jar and shake well to combine. Pour over salad and stir gently to coat ingredients. Do not mash or overstir or you will break up the avocados and peas.
- Serve with tortilla chips as dippers.
- Serve alongside a jar of Tabasco, Sriracha or another hot sauce, so those who like things hotsy totsy can spice up their own!
- Serves 8.
Like many good recipes, this one was handed over the virtual back fence. I adapted it from a recipe sent to me by my friend Karen Farrer, who saw me making black-eyed pea quesadillas on Facebook for New Year’s. She quickly recommended and then sent over this recipe, which she said she got from “amazing cook Colleen O’Beirne Brydon,” who happens to be my actual neighbor! It’s a small world, and with good cooks like these in it, getting smaller and more delicious every day.
See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 15 minutes
Cooking time: 15 minutes
Diet type: Vegetarian, vegan
Number of servings (yield): 8
Culinary tradition: USA (Southwestern)
This week our #SundaySupper blogger crew is celebrating tapas, hosted by Conni of The Foodie Army Wife. Check out the variety of things we have cooked up for you! Try this healthy Cowboy Caviar or find something else from the menu below that rings your chimes:
Here’s What’s on the Table:
- Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
- Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
- Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
- Goan Beef Croquettes from Masala Herb
- Giardiniera Salad from Peanut Butter and Peppers
- Bacon Wrapped Calamari from Jane’s Adventures in Dinner
- Patatas Bravas from Supper for a Steal
- Caramelized Onion & Gruyere Bites from The Foodie Army Wife
- Agave Truffles from Killer Bunnies, Inc
- Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
- Tomato Bread from girlichef
- Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
- Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
- Herb and Citrus Marinated Olives from Magnolia Days
- Smoky Paprika Peppers from Small Wallet, Big Appetite
- Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
- Gambas al Ajillo from Manu’s Menu
- Squid in Garlic Chili Olive Oil from Food Lust People Love
- Tortilla Española from The Not So Cheesy Kitchen
- Croquetas de Pollo from Cookin’ Mimi
- Low-Carb Salmon Croquettes from Yours And Mine Are Ours
- Bruschetta Topping from What Smells So Good?
- Herb Roasted Almonds from Curious Cuisiniere
- Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
- Tortillita de Camarones from Cindy’s Recipes and Writings
- Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
- Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
- Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
- Pocky Cake Pops from NinjaBaking.com
- Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
- Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
- Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
- Shrimp and Chorizo Tapas from The Texan New Yorker
- Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
- Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
- Chorizo and Manchego Toast Tapas from Family Foodie
- Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
- Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
- Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
- Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
- Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
- Wine recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join us around the family table for #SundaySupper
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Disclosure: Frieda’s Specialty Produce sent the black-eyed peas.