| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 12 | Servings | |
INGREDIENTS
| 1 | lb | Dried black-eyed peas |
| 8 | c | Water |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | Onion stuck w/2 cloves | |
| 1 | Garlic clove, peeled | |
| 1 | Bay leaf | |
| 1/4 | ts | Dried thyme |
| 4 | Sprigs parsley | |
| 1/3 | c | Finely chopped onion |
| 2 | tb | Finely chopped shallots |
| 1 | ts | Finely minced garlic |
| 1/4 | c | Finely chopped parsley |
| 3 | tb | Red wine vinegar |
| 2/3 | c | Olive, peanut, or veggie oil |
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" Posted by Wesley Pitts From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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