Black-Eyed Pea Vinaigrette
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 (16 ounce) package dried black-eyed peas (or 2 10-oz bags frozen)
- 8 cups water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 bay leaves
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon marjoram
- 1⁄2 cup vegetable oil, plus
- 2 tablespoons vegetable oil
- 1⁄4 cup red wine vinegar
- 3 tablespoons chopped fresh parsley
- 2 tablespoons freeze- dried cilantro
- 1 teaspoon fresh ground pepper
directions
- Sort and wash peas; place in a large Dutch oven. Add water, onion, garlic, bay leaves, salt, cumin, and marjoram; bring to a boil.
- Cover, reduce heat, and simmer 40--45 minutes or until peas are tender. Drain and let cool. Remove bay leaves.
- Add remaining ingredients to peas; toss well. Serve at room temperature.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!