Abita Black-eyed Pea Vinaigrette

Recipe by Stephen Stryjewski

Serves: 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