Black-Eyed Peas Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Dried black-eyed peas
8 cups	1896ml	Water
		Salt to taste
		Pepper to taste
1		Onion stuck w/2 cloves
1		Garlic clove - peeled
1		Bay leaf
1/4 teaspoon	1.3ml	Dried thyme
4 sections		Parsley
1/3 cup	20g / 0.7oz	Finely chopped onion
2 tablespoons	30ml	Finely chopped shallots
1 teaspoon	5ml	Finely minced garlic
1/4 cup	36g / 1.3oz	Finely chopped parsley
3 tablespoons	45ml	Red wine vinegar
2/3 cup	157ml	Olive - peanut, or veggie oil

Recipe Instructions

1. Rinse and pick over the peas and place in a kettle. Add the water, salt, pepper, and onion stuck with cloves. Tie the garlic clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag, and add it. Bring to the boil and simmer until the peas are tender, about 1 hour and 15 minutes. Set aside for 15 minutes.

2. Remove the onion and cheesecloth bag. Drain the peas.

3. Put the peas in a mixing bowl. Add the chopped onion, shallots, minced garlic, chopped parsley, vinegar, and oil. Add salt and pepper to taste. Toss to blend well. Serve lukewarm or at room temperature.

From Craig Claiborne's "Southern Cooking"

Source:
Sylvia Woods

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