Black-Eyed Peas Vinaigrette

  • 1 lbs Dried black-eyed peas
  • 8 cup Water
  • Salt to taste
  • Pepper to taste
  • 1 Onion stuck w/2 cloves
  • 1 Garlic clove, peeled
  • 1 Bay leaf
  • 1/4 tsp Dried thyme
  • 4 Sprigs parsley
  • 1/3 cup Finely chopped onion
  • 2 Tbsp Finely chopped shallots
  • 1 tsp Finely minced garlic
  • 1/4 cup Finely chopped parsley
  • 3 Tbsp Red wine vinegar
  • 2/3 cup Olive, peanut, or veggie oil image placeholder

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.

Remove the onion and cheesecloth bag. Drain the peas.

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.

Source: Wesley Pitts, from Craig Claiborne's Southern Cooking
Submitted by: Recipe Group Member