Texas Caviar Dip

Although this recipe is a great appetizer that can be served with tortilla chips, don’t count it out for a great bean side dish. Substitute Texas Caviar Dip in recipes that call for salsa as an accompaniment. It will add a new flavor combo to a tried-and-true staple that you didn’t even realize needed an overhaul.

• Hands-On Time: 15 minutes

• Cook Time: 35 minutes

Serves 10

2 tablespoons plus 1/4 cup olive oil, divided

1 large sweet onion, peeled and diced

1 small jalapeño, seeded and diced

2 stalks celery, diced small

3 cloves garlic, minced

2 cups dried black-eyed peas

1 slice bacon

2 cups chicken broth

1 cup water

1 small green bell pepper, seeded and diced

4 small Roma tomatoes, diced (including dicing juice)

2 cups corn kernels

1/2 small red onion, peeled and diced

Juice of 1 lime

1 tablespoon red wine vinegar

1/4 cup chopped fresh cilantro

1 Heat 1 tablespoon olive oil in Instant Pot®. Add onion, jalapeño, and celery and stir-fry for 3–5 minutes until onions are translucent. Add garlic and heat for an additional minute. Add another tablespoon of olive oil. Add black-eyed peas and bacon. Toss to combine, then slowly pour in broth and water. Lock lid.

2 Press the Manual button and adjust time to 30 minutes. When timer beeps, let the pressure naturally release for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Discard bacon.

3 Using a slotted spoon, transfer bean mixture to a serving dish. Let cool. Add in bell pepper, tomatoes, corn, red onion, lime juice, vinegar, 1/4 cup olive oil, and cilantro and toss to combine. Refrigerate overnight to marry flavors. Serve warmed or chilled.