"Who made this?"
"What's in this?"
"I need the recipe."
The woman who brought it to the party actually emailed the recipe out to all of us following the get-together (probably just to avoid waking up late at night to someone rifling through her recipe box--yes, it was THAT good).
While intended to be an appetizer, this recipe can easily be paired with greens or a cooked grain, such as rice or quinoa, to turn it into an actual meal.
I truly appreciate people that share--rather than hoard--amazing recipes! That's partially why I love reading food blogs :)
Speaking of blogs, I finally met some bloggers this past weekend at a happy hour in Richmond. A new blog year means new blog things! So I took the plunge and became a member of Virginia Bloggers! And after meeting some lovely lady bloggers (including Liz, Lauren, Gabby, Shannon, and Brittany), I have no doubt that I have a lot of learning and food experiences to look forward to!
Adapted, Actual Source Unknown
Servings: ~5 cups
1 can black beans (15 oz)
1 can black-eyed peans (15 oz)
1 can diced tomatoes with green chilies
1/2 cup chopped yellow onion
2 cloves garlic, finely chopped
1/2 cup fresh cilantro, or ~3-4 tablespoons freeze-dried
6 tablespoons olive oil
6 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
- Drain beans and hominy and place in a bowl. Add tomatoes, onion, garlic, and cilantro, and stir so all ingredients are combined.
- In a separate, small bowl, add oil, vinegar, and spices. Whisk with a fork until incorporated; pour onto bean mixture and let soak in fridge for 2 or more hours. Drain before serving.