This is a neat recipe straight from the heart of Texas. It does not contain caviar, but it does use Kombu, a sea vegetable to enhance the flavor, and makes the beans more digestible.  Remove the Kombu as you would a bay leaf before serving.

1 cup oil-packed sun-dried tomatoes, unsalted
1 cup dried black-eyed peas, sorted and soaked overnight. Drain and rinse
1 3-inch Kombu
Course Sea Salt
3 Tbsp. freshly squeezed lemon juice
2 Tbsp. red wine vinegar
2 cloves garlic
¼ cup extra-virgin olive oil
1 Serrano Chile, thinly sliced
1 cup diced celery
½ cup each of finely diced green and red bell pepper
½ cup minced parsley
Freshly ground white pepper


Put the tomatoes in a bowl.  Add enough boiling water to cover them, set aside for 20 minutes.
In a medium saucepan, over high heat, combine the black-eyed peas and Kombu with enough water to cover by 2 inches and bring to a boil.  Skim off foam, reduce heat to medium and simmer partially covered for 50 minutes.  Add 2 teaspoons of salt and simmer for another 10 minutes, until soft, but still firm.  Drain the beans in cold water for a minute and set aside to cool.  Remove the Kombu.
Drain the tomatoes, reserving the cooking liquid and transfer to a blender.
Add the lemon juice, vinegar, garlic, olive oil, Chile, ¼ tsp salt, 3 tablespoons of the reserved tomato cooking liquid, and the reconstituted tomatoes to the blender and blend until creamy.
In a large bowl, combine the celery, bell peppers, parsley, beans, and ½ cup of the tomato dressing (save the rest to be used as a spread) and mix with a spoon until well coated.
Refrigerate until ready to serve
Remove from refrigerator 30 minutes before serving to bring to room temperature.  Season with salt and pepper to taste.


Thanks to Bryant Terry and his Vegan Soul Kitchen cookbook.

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