Welcome to part 4 of the “make it mini” series with @lecreuset This series reimagines trending recipes using Le Creusets Mini Cocottes. Next up is a take on the viral cowboy caviar also known as Texas Caviar —which is kind of an ode pico de gallo, but with way more ingredients. This version cooks the beans in a jalapeno infused oil and the corn is roasted in a lime butter sauce. Perfect for the long weekend! Like and follow for more!
Cowboy Caviar with Le Creuset
Ingredients
- 2 ears of corn
- 1 can black beans, drained
- 1 can black-eyed peas, drained
- 3 tbsp butter
- 1/2 lime, juiced
- 1 jalapeño
- 1 cup EVOO
- 1 tomato, diced
- 1/2 red onion, diced
- 2 bell peppers, diced
- 1 peach, diced
- cilantro for topping
Dressing
- 1 tbsp hot honey
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 1/2 lime, juiced
- salt and pepper to taste
The chips
- 6 tortillas, cut into triangles
- 4 cups+ oil for frying
- sea salt / pepper
Instructions
- Preheat oven at 375. Slice corn off the cob and add to a mini cocotte. Melt butter and add to the cocotte, along with lime juice. Cook for 10 min. Remove and let cool.
- In a medium pan, heat up olive oil and ¾ of the jalapeño (sliced). Cook for about 15 min on low and then drain and reserve oil.
- Depending on how many beans you want, you can cook the beans together or in 2 separate cocottes. For a can of each, you will need more than one cocotte. Divide oil between cocottes and beans and bake for 12 min. Remove and let cool.
- Make dressing and dice all ingredients and add to a large bowl.
- If you are making homemade tortilla chips, add oil to a Le Creuset dutch oven and when it's hot, add in sliced tortillas. Cook until golden brown. Remove and add to a paper towel. Enjoy!
