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Bean dip, un-pureéd and enlivened

As a fresh contrast to the rich foods usually served for the Super Bowl, we're here to remind you: Texas Caviar is absolutely delicious. Studded with tomatoes, chiles, and fresh herbs, this "caviar" straddles the line bertween dip, salad, and salsa. It is a perfect accompaniment to tortilla or pita chips, and it plays nicely with the Crispy Potato Skins as either a topping or accompaniment. A pleasing alternative to the usual pureed bean dip, which can quickly become heavy and less than appetizing. This dish can also be made ahead. In fact, the longer it sits, the better it gets.

Texas Caviar
8 cups

Combine in a large bowl:
   Three 16-ounce cans black-eyed peas, rinsed and drained
    One 6-ounce jar pimientos, chopped, with juice
    (3 fresh or canned jalapeño peppers, seeded and chopped)
    1 cup chopped tomatoes
    (1 green bell pepper, seeded and chopped)
    3 garlic cloves, minced
    1⁄2 cup sliced scallions
    1⁄4 cup chopped parsley
    1 tablespoon chopped oregano
    1 tablespoon chopped cilantro
    1 tablespoon hot pepper sauce
    1 tablespoon Worcestershire sauce
    1 teaspoon black pepper
In a seperate bowl combine:
   1/2 teaspoon salt
    1/8 teaspoon black pepper
    1/4 cup red wine vinegar or fresh lemon juice
Whisk until blended. Add gradually, whisking constantly after each addition:
   3/4 cup olive oil
Combine vinegar mixture with black-eyed pea mixture. 


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Heat in a heavy skillet over medium heat:
     1 tablespoon neutral oil such as safflower
Add and brown well on all sides, about 2 minutes per side: