| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Caribbean | Appetizers, Caribbean, Salads, Vegetables | 5 | Servings |
INGREDIENTS
| 1 | c | Pigeon peas, soaked |
| 1 | sm | Red onion, chopped |
| 3 | tb | White vinegar |
| 1/2 | Garlic cloves, pressed | |
| 10 | tb | Olive oil |
| 1 | Canned tomatillo, mashed | |
| Salt & pepper | ||
| 1 | Scotch bonnet, seeded & pressed |
INSTRUCTIONS
Drain the soaked beans, cover with water, add some salt, bring to a boil & simmer until tender. Drain, rinse & cool, covered, in the refrigerator. While the beans are cooking, mix together the other ingredients to make into a marinade. Mix the marinade with the cooled beans. Cover & leave in the refrigerator for 1 to 2 days. Serve as part of an hors d'ouevre selection or as a salad with lettuce. VARIATION: Substitute pigeon peas with chick peas, black-eyed peas, small white or red beans. In place of the canned tomatillo, use a fresh one, boiled until tender & mashed. Virginie & George Elbart, "Down-Island Caribbean Cookery" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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