Home Recipes Abita Black-eyed Pea Vinaigrette

Abita Black-eyed Pea Vinaigrette

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Abita Amber beers up this NOLA-style black-eyed-pea dressing, created by Cochon Restaurant co-owner and chef Stephen Stryjewski and best served over greens alongside his Andouille sausage that features the same beer.

Makes: 6

  • 10 cloves garlic
  • 4 cups black-eyed peas
  • 3 lemons, juiced and zested
  • 4 anchovy filets
  • 3⁄4 cup butter, melted
  • 1⁄2 cup extra virgin olive oil
  • 1⁄4 cup Banyuls vinegar
  • 1⁄4 cup Abita Amber
  • 1⁄4 cup rosemary
  • salt and pepper to taste


• Using a mortar and pestle, crush rosemary, garlic and anchovies into a rough paste.

• Add the lemon juice and 2 tablespoons of Abita Amber.

• Slowly add olive oil, butter, vinegar and pepper to taste.

• Adjust the consistency and flavor with remaining beer and toss black-eyed peas with the vinaigrette.

• Serve over your choice of greens.


TRY IT WITH: Fresh greens and Andouille Sausage


Choose a American Amber Ale for this recipe

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