Wednesday, February 25th 2015, 2:01 pm
Ingredients for layer 1
2 cans great northern beans, drained and rinsed
2 teaspoons minced garlic (two cloves)
¼ cup fresh basil leaves, firmly packed
3 Tablespoons olive oil
1 teaspoon fresh lemon juice
½ teaspoon kosher salt (optional)
Directions:
Process beans, basil, olive oil, lemon juice, and salt in food processor until smooth.
Cover and chill
Ingredients for layers 2, 3, & 4
1/3 cup red onion, minced
1 pint grape tomatoes, halved
¼ cup pickled okra , sliced
¼ cup green Sicilian olives (Castelvetrano), sliced
Directions:
Rinse onion in cold water and pat dry.
Prepare tomatoes, okra, and olives
Cover and chill.
Ingredients for layer 5
½ cup reduced-fat sour cream (or plain Greek Yogurt)
1/3 cup fresh flat-leaf parsley, chopped
3 Tablespoons fresh mint, chopped
1 teaspoon lemon zest
1 Tablespoon lemon juice
¾ teaspoon ground cumin
Directions:
In a medium bowl, stir together the sour cream, parsley, mint, lemon zest, lemon juice, and cumin.
Cover and chill.
Ingredients for layers 6 & 7
1 15 oz. can black-eyed peas, drained and rinsed
1 medium red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 Tablespoon hot sauce
¼ teaspoon freshly ground black pepper
½ cup feta cheese, crumbled
Directions:
Stir together the black-eyed peas, bell pepper, jalapeno, hot sauce and red pepper
Cover and chill
Assembly:
In an 11” x 9” baking dish, layer each group of ingredients as follows: 1. Bean mixture; 2. Onion/tomato mixture; 3. Okra 4. Olives; 5. Spread the sour cream mixture followed by the 6. Black-eyed pea mixture. Top with 7. Crumbled feta; cover and chill 1 – 2 hours before serving. Serve with pita chips, multi-grain chips, or fresh crudités.
The preparation for this recipe can be done a day ahead of time.
February 25th, 2015
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