by Ramona Tevis on July 18, 2019


Did you know a black-eyed pea is really a bean? And according to Southern tradition, if you eat them on New Years’ Day, the coming year will be prosperous ( Now like Forest Gump, “I don’t know anything about that” as there are not many foods I dislike, but black-eyed peas are one of them! But with years of my mom telling me you cannot say you do not like something until you’ve had at least 3 bites of it, I scooped a bite of Georgia Caviar up on a corn chip and tasted.

Wow! A wonderfully fresh explosion of flavors and textures!

Georgia Caviar is a compilation of black-eyed peas, black beans, peppers, onions, with a kick a jalapeno, blending perfectly together. Make sure you use a large mixing bowl and have lots of hungry people on hand as it makes a boatload! Ordinary ingredients combing for an extraordinary, abundant, awesome summer-time food.

Halfway through the Summer Cookout series at FCC-JC, Student Minister, Adam Proffitt recently explored the story of the widow’s olive oil. A widow went to the prophet Elisha telling him that her sons were about to be sold into slavery to pay her debts. When Elisha asked what she had, she replied nothing but one jar of olive oil. Elisha told her to go to all her neighbors and ask for jars. “Don’t ask for just a few.” So she asked for all her neighbors had and they gave her every jar they could find. And the one jar of olive oil flowed and flowed and flowed filling every container brought to her. The widow was able to sell the olive oil not only saving her sons from slavery but receiving enough to pay all her debts. Ordinary things, olive oil and jar, combined with obedience and trust, resulting in an overwhelming blessing.

How cool to watch God do the extraordinary with our ordinary!

Georgia Caviar was shared by Josh Buckles and came from his father, Jim. Josh grew up surrounded by the love of food and the abundance of it. Both his mother and father, grandmother, and extended family cook.

He remembers everyone coming on Sundays for Sunday dinner, and while gatherings are no longer on a weekly basis, eating together as a large family happens whenever possible.

Josh’s father was one of 8 siblings and loved to cook in large quantity. It’s only fitting that his Georgia Caviar recipe serves so many! With the Food Network being the typical television show growing up, Josh recalls at a young age wanting to be professional chef Emeril Lagasse, and his father further fostered Josh’s love of cooking. Josh shares he loves all aspects of cooking, from planning and prepping to presentation and enjoying the finished creation. He is especially intrigued with finding a recipe and tweaking it to put his own personality and preferences in it, making it truly his own. The legacy of Georgia Caviar lives on!


1 15-oz can of black-eyed peas, drained
1 15-oz can of black beans, drained
1 10-oz can of diced tomatoes and green chilies, undrained (Rotel brand recommended)
1 15-oz can of whole kernal corn, drained
2 c red pepper, chopped
½ c fresh jalapeno peppers, chopped
½ c onion, chopped
1 4-oz jar chopped pimentos, drained
8-oz Italian dressing

Mix all ingredients together in a large bowl. Refrigerate at least overnight to let flavors blend. Pairs well with corn chips, tortilla chips, or pita chips. Serve lots!

Coming up next – Zucchini Bread.

What is the best thing you’ve eaten this summer? I would love to hear from you!