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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