How to Make Cowboy Caviar (Texas Caviar)

Ingredients

• 8 oz Black-Eyed Peas (Heirloom Rancho Gordo peas, soaked overnight and rinsed)
• 12 oz Bacon (Cut into pieces, rendered and crisped)
• 2 cups Onion (Finely diced)
• 0.5 cup Jalapeño (Diced, seeds removed for less heat if desired)
• 2 cloves Garlic (Minced)
• 3.5 cups Beef Stock (Low‑sodium)
• 2 ears Corn on the Cob (Grilled, kernels removed)
• 1 piece Red Bell Pepper (Diced)
• 0.5 cup Green Onions (Sliced)
• 1 piece Tomato (Diced)
• 0.25 cup Cilantro (Chopped, optional if you dislike cilantro)
• 0.5 cup Extra Virgin Olive Oil (For vinaigrette)
• 0.25 cup Chili Oil (For vinaigrette, adds heat)
• 0.33 cup Lime Juice (Freshly squeezed)
• 1 tablespoon Wildflower Honey (For vinaigrette)
• 2 tablespoons Catman's Lone Star Brisket Rub (Seasoning blend of salt, pepper, garlic, celery seed)

Instructions

1. Render Bacon

   Add the 12 oz of bacon pieces to the Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is crisp.

   Time: PT10M

2. Separate Bacon and Fat

   Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate. Reserve about 2 Tbsp of the rendered fat in the Dutch oven for the next step.

   Time: PT3M

3. Dice Onion and Jalapeño

   Finely dice 2 cups of onion and ½ cup of jalapeño (seeded if you prefer less heat).

   Time: PT5M

4. Cook Aromatics

   Add the diced onion and jalapeño to the Dutch oven with the reserved bacon fat. Sprinkle in 2 Tbsp of Catman's Lone Star Brisket Rub and sauté over medium heat until the vegetables are soft and fragrant.

   Time: PT7M

   Temperature: medium

5. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds just until aromatic.

   Time: PT30S

6. Simmer Peas

   Add the soaked black‑eyed peas and 3½ cups of beef stock to the pot. Bring to a gentle simmer, cover, and cook until the peas are tender but still hold their shape (about 20 minutes).

   Time: PT20M

   Temperature: low simmer

7. Grill Corn

   Preheat the Yoder Smoker pellet grill to 450°F using hickory pellets. Place the corn cobs directly on the grates and grill, turning occasionally, until the kernels are lightly charred (about 12 minutes).

   Time: PT12M

   Temperature: 450°F

8. Prep Fresh Vegetables

   While the peas simmer and the corn grills, dice the red bell pepper, slice the green onions, dice the tomato, and chop the cilantro.

   Time: PT5M

9. Remove Corn Kernels

   When the corn is done, let it cool a minute, then cut the kernels off the cob using a sharp knife.

   Time: PT2M

10. Cool Peas

    Drain the cooked peas in a fine mesh sieve, spread them on a sheet pan, and place the pan in the refrigerator to chill quickly.

    Time: PT30M

11. Make Vinaigrette

    In a mixing bowl whisk together ½ cup extra‑virgin olive oil, ¼ cup chili oil, ⅓ cup fresh lime juice, and 1 Tbsp wildflower honey until emulsified.

    Time: PT5M

12. Assemble Cowboy Caviar

    In a large bowl combine the chilled peas, grilled corn kernels, diced red bell pepper, green onions, tomato, cilantro, and the crisp bacon pieces. Pour the vinaigrette over the top and toss gently until everything is evenly coated.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

11g

Carbohydrates

8g

Fat

29g

Fiber

1.5g