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Black-Eyed Peas With Oranges and Chipotle

Black-Eyed Peas With Oranges and Chipotle 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Mar 19, 2018

This salad strikes all the right notes: spicy, sweet, sour and a little earthy.

To read the accompanying story, see: A smoky-sweet dressing takes this black-eyed-pea dish to another level.

Make Ahead: The dressing can be refrigerated for 1 week before making the rest of the dish. The cooked beans are best stored in their cooking liquid: refrigerated for 1 week or frozen for 6 months; defrost and drain before using. The prepared dish can be refrigerated for 5 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 8 cups

  • 1 pound dried black-eyed peas, picked over and rinsed (may substitute 6 cups canned, no-salt-added black-eyed peas)
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 4 blood oranges or 3 medium navel or Cara Cara oranges
  • 1 or 2 canned chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce, or more as needed
  • 1 tablespoon rice vinegar (seasoned or unseasoned)
  • 1 tablespoon Dijon mustard
  • 2/3 cup sunflower, canola or another neutrally flavored vegetable oil
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1/2 cup chopped red onion
  • 1/2 cup lightly packed cilantro (leaves and tender stems), plus more for garnish


Bring the black-eyed peas to a boil in a large pot of water over high heat. Reduce the heat until the liquid is gently bubbling; cook until they are tender but not mushy, 30 minutes to 1 hour, depending on their age. (It's hard to know how old dried legumes are, and the older they are, the longer they take to cook.) Add 1 teaspoon of the salt to the water toward the end of the cooking time. Drain thoroughly and transfer to a large bowl. (If you are using canned black-eyed peas, drain and rinse them, transfer them to the bowl and stir in just 1/2 teaspoon of the salt.)

While the peas are cooking, prepare the oranges: Use a Microplane or other fine grater to remove 1 1/2 tablespoons zest. Use a sharp knife to cut all the peel and any white pith off the oranges, then, working over a bowl, cut between the segments (to make supremes), letting them fall into the bowl as you work. Squeeze the juice from the remaining membranes, reserving 1/3 cup.

To make the dressing, combine the orange zest and reserved juice, chipotle (to taste) and adobo, vinegar and mustard in a food processor or in a blender; pulse to incorporate. With the motor running, gradually add the oil, pureeing to form a smooth dressing. Add the black pepper and the remaining 1/2 teaspoon of salt; pulse to incorporate, taste and add more salt, as needed.

Add the red onion, supremed orange segments, all the dressing and 1/2 cup of the cilantro to the bowl with the black-eyed peas and toss to coat evenly. Taste, and add more salt, black pepper and/or adobo, as needed.

Garnish with more cilantro and serve.

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Recipe Source

Adapted from "Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables," by Ilene Rosen (Artisan, 2018).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (using plain rice vinegar): 330

% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 320mg 13%

Total Carbohydrates: 33g 11%

Dietary Fiber: 8g 32%

Sugar: 7g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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