Cowboy Caviar

Name: Cowboy Caviar
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 12 oz bacon, diced; 2 cups red onion, diced; 1/2 cup jalapeno, diced; Cattleman’s Grill Lone Star Brisket Rub; 2 tsp garlic, finely grated on microplane; 1/2 bag Rancho Gordo Black Eyed Peas; 1 quart beef stock; 2 ears fresh corn, husked; 1 cup tomato, diced; 1 cup red bell pepper, diced; 1/2 cup green onions, sliced; 1/4 cup cilantro, minced; 2 tsp Cattleman's Grill Mexicano Seasoning; Jacobsen Salt Co. Kosher Salt, to taste; 1/2 cup Texas Olive Ranch Extra Virgin Olive Oil; 1/4 cup Colonial Chile Oil; 1/3 cup lime juice; 1 tbsp Reida Farm Wildflower Honey

Jul 30, 2024 • Tom Jackson

Cowboy Caviar is a savory and zesty dish that serves 10, featuring a base of black-eyed peas soaked overnight and cooked in beef stock with diced bacon, red onion, jalapeno, and garlic seasoned with Cattleman’s Grill Lone Star Brisket Rub. Fresh ingredients like corn, tomato, red bell pepper, green onions, and cilantro are added, seasoned with Cattleman's Grill Mexicano Seasoning and Jacobsen Salt Co. Kosher Salt. The dish is enhanced with a vinaigrette made from extra virgin olive oil, Colonial Chile Oil, lime juice, and wildflower honey. The combination of smoky, fresh, and tangy flavors makes Cowboy Caviar a delicious and crowd-pleasing dish.

Cowboy Caviar

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

10

Prep Time

30 minutes

Cook Time

30 minutes

Calories

264

Nothing brings people together like good food, and Cowboy Caviar is the perfect dish to share with your neighbors at your next gathering. This recipe starts with a hearty base of black-eyed peas, soaked overnight and then cooked with crispy bacon, red onion, jalapeno, and a touch of garlic, all seasoned with Cattleman’s Grill Lone Star Brisket Rub for a smoky, savory flavor. Fresh, vibrant ingredients like corn, tomatoes, red bell pepper, green onions, and cilantro add a burst of color and a refreshing crunch. To tie it all together, a zesty vinaigrette made from extra virgin olive oil, Colonial Chile Oil, lime juice, and wildflower honey adds a sweet and tangy kick. Whether you're hosting a backyard barbecue or a cozy dinner, this Cowboy Caviar is sure to be a hit and make you the favorite cook on the block.

Ingredients

Bean Braise:

12 oz bacon, diced
2 cups red onion, diced
1/2 cup jalapeno, diced
Cattleman’s Grill Lone Star Brisket Rub
2 tsp garlic, finely grated on microplane
1/2 bag Rancho Gordo Black Eyed Peas
1 quart beef stock

Fresh:

2 ears fresh corn, husked
1 cup tomato, diced
1 cup red bell pepper, diced
1/2 cup green onions, sliced
1/4 cup cilantro, minced
2 tsp Cattleman's Grill Mexicano Seasoning
Jacobsen Salt Co. Kosher Salt, to taste

Vinaigrette:

1/2 cup Texas Olive Ranch Extra Virgin Olive Oil
1/4 cup Colonial Chile Oil
1/3 cup lime juice
1 tbsp Reida Farm Wildflower Honey

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Directions

Soak the black eyed peas in water overnight.
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling.
Place the diced bacon in a Finex Dutch Oven on the induction burner over medium heat. Cook until the bacon is crispy then remove the bacon and pour off all but two tablespoons of the bacon fat.
Add the diced onion and jalapeño to the dutch oven and season with Cattleman’s Grill Lone Star Brisket Rub. Cook in the bacon fat until slightly softened and the onions are translucent, then add the garlic and cook for about 30 seconds, stirring.
Add the Rancho Gordo Black Eyed Peas and beef stock. Cover with a lid and turn the heat up to high. When the stock begins to boil reduce the heat to medium-low, cover with a lid and let simmer until the beans are tender, about 15-20 minutes.
While the black eyed peas are cooking, grill the corn over direct flame until lightly charred, then move away from the flame and continue cooking until tender. Remove from the grill and slice the kernels off the cob.
Strain the liquid from the solids and chill the black eyed pea mixture in the refrigerator.
In a mixing bowl combine all fresh ingredients with the black eyed pea mixture and grilled corn.
In a small bowl, whisk the vinaigrette ingredients together then pour over the remaining ingredients in the other bowl.
Refrigerate until ready to serve *This salad is served cold, and best after sitting refrigerated overnight.